This is a stew but it’s so light and speedy that it’s a great dish for summer evenings too.
Its simplicity really shows off all the ingredients. It goes well with all firm white fish, or serve with grilled chicken breasts if you prefer.
- 1 tablespoon rapeseed oil
- 1 leek, thickly sliced
- 1 garlic clove, finely sliced
- 1 rosemary sprig
- 300–500ml (1 1/4.–2 cups) good fish stock
- 400g (14oz) can cannellini beans, drained and rinsed
- 2 x 125g (4 1/4.oz) cod fillets
- finely grated zest and juice of ¼ Lemon
- 50g (¼ oz) rocket, chopped
- 2 teaspoons good-quality pesto
- 2 tablespoons chopped flat–leaf parsley leaves
- sea salt and black pepper
- Preheat the grill to medium.
- Heat the oil in a large nonstick saucepan and gently cook the leek for 10 minutes until tender and translucent; make sure it is soft as tough leeks aren’t pleasant. Add a splash of water occasionally to help it along.
- Stir in the garlic, rosemary, stock and cannellini beans and bring to the boil.
- Lay the fish on a baking tray, season to taste and grill for 5 minutes until cooked through.
- Add the lemon zest and juice and the rocket to the saucepan and cook gently until the rocket has wilted. Season to taste and pick out the rosemary sprig. Spoon the stew into shallow bowls and top with the fish. Spoon over the pesto, sprinkle on the parsley and serve.