Heat your oven to 170°C/Fan 150°C/Gas 5. Peel the onion and slice it into 8 thick wedges. Halve the pepper, scoop out the seeds and white pith and roughly chop it. Pop the onion and pepper in a small roasting tin or ovenproof dish and add 2 tsp olive oil and a pinch of salt and pepper. Toss to coat the veg in the seasoned oil. Slide into the oven and roast for 20 mins.

While the veg roast, measure out 1 tsp each fennel and cumin seeds and add them to a dry frying pan. Toast for 1-2 mins, shaking the pan occasionally, till the seeds smell aromatic and are starting to pop. Tip them into a heatproof jug.

Peel and crush or grate the garlic. Halve the chilli and scoop out the seeds and white pith. Finely chop the chilli. Add the garlic and chilli to the jug.

Crumble the stock cube into the jug. Stir in 400ml boiling water and stir to dissolve the stock cube. Drain the butter beans and rinse them.

Take the roast veg out of the oven and tip in the butter beans. Pour in the spiced stock and swirl to mix. Nestle the pollock fillets in the tin.

Return the tin to the oven and bake for 20 mins till the pollock is opaque and flakes easily when pressed with a fork.

While the fish and veg bake, tip the pearl barley into a small pan and pour in enough boiling water to cover it by a few cms. Cover, bring back to the boil, then turn the heat down and simmer for 15-20 mins till the barley is tender. Drain.

Roughly chop the parsley. Lay a pollock fillet on each of 2 warm plates and spoon the veg and butter beans around them. Add spoonfuls of the pearl barley. Ladle over some broth from the tin and garnish with parsley to serve.