Tomato, cannellini & ’nduja baked cod

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large heavy-based, ovenproof frying pan or flameproof roasting tin and cook the onion and fennel with a pinch of salt for 8-10 minutes, until softened.

Stir in the garlic, cook for 1 minute more, then add the cherry tomatoes, turn up the heat and add the wine. Simmer rapidly for a few minutes until the wine reduces a little, then add the cannellini beans.

Add the green beans and crème fraîche to the pan, lower the heat and simmer for 3-4 minutes. Remove from the heat.

Spread the ’nduja paste over the cod and arrange the pieces on top of the bean mixture. Bake for 10-15 minutes, until the sauce is thicker and the cod is cooked through, opaque and flakes easily with a fork. Serve scattered with parsley.