Preheat your oven to 200°C/180°C/Gas 6. Peel and finely chop the red onion and carrot. Place a medium pan on a medium heat and add the veg, 1/2 tbsp olive oil and the bay leaf. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the veg start to look glossy.

While the veg fry, peel and grate or crush the garlic. Drain the borlotti beans and rinse them under cold water.

Add the garlic to the pan with 1 tsp dried oregano and most of the rosemary sprigs (keep a sprig back for garnishing). Give everything a good stir, then add the borlotti beans. Tip in the chopped tomatoes, then half-fill the tin with around 200ml cold water and add that too. Stir to mix, pop a lid on the pan and bring to the boil. When boiling, turn the heat down and simmer for 15 mins. Stir every so often and if the sauce looks a little dry, add a splash more water. You want to end up with a thick bean stew.

While the beans simmer, line a baking tray with baking paper. Rub a little salt and pepper into the cod fillets then pop them on the tray, skin-side up. Roast for 12-15 mins till the cod is opaque and the flesh flakes easily when pressed with a fork.

While everything cooks, pick the remaining rosemary leaves and finely chop them.

Taste the bean stew and add more salt or pepper if you think they need it. Ladle the stew into a couple of shallow bowls, discarding the rosemary sprigs and bay leaf. Top with a roasted cod fillet each and garnish with rosemary leaves to serve.