- 4 garlic cloves
- 800g tin of borlotti beans
- 2 leek
- 4 red onions
- 500g cherry vine tomatoes
- 2 chilli
- 4 tsp fennel seeds
- 200g baby leaf spinach
- 680g white fish pie mix
- 4 tbsp red wine vinegar
- 1½ tbsp oil
- Sea salt
- Freshly ground pepper
- Large baking tray or roasting tin
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Pop the garlic cloves on a large baking tray or into roasting tin and slide into the oven for 10 mins.
- 2.
Drain and rinse the borlotti beans and set them aside. Trim the roots and top 3cm off the leek. Rinse out any grit and chop the leek into 2cm-thick slices. Peel and slice the red onions into thick wedges. Halve the cherry vine tomatoes. Finely slice the chilli, flicking out the seeds if you prefer less heat. Take the garlic out of the oven.
- 3.
Add the leek, onions, tomatoes and chilli to the baking tray with the garlic. Drizzle over 1 tbsp olive oil. Scatter over 2 tsp fennel seeds and a pinch of salt and pepper. Roast for 15 mins.
- 4.
After 15 mins, carefully pluck the garlic cloves off the tray. They should be soft. Set them aside.
- 5.
Tip the beans onto the tray. Add the baby leaf spinach and gently stir to mix. Fold in the fish pie mix. Pop the tray back into the oven for another 10 mins, till the fish is cooked through – it should flake easily when pressed with a fork.
- 6.
While the tray bake cooks, squeeze the garlic flesh out of its skins into a bowl. Pour in 2 tbsp red wine vinegar and ½ tbsp olive oil. Whisk with some seasoning to make a dressing.
- 7.
Remove the tray from the oven and pour over the garlicky dressing. Divide the fish and veg between a couple of warm plates and serve.