Place 1 drained can of cannellini beans, 250 g cherry tomatoes, a handful of olives, 1 tablespoon capers and two sliced garlic cloves in a baking dish. Toss with olive oil and bake at 210°C/410°F for 12 minutes. Nestle in two 150 g cod fillets, season, and bake 10–12 minutes more until opaque and easily flaked. Finish with parsley and lemon. Pat the cod dry before seasoning so it roasts rather than steaming in excess surface moisture.
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