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Serves 4

4 fish fillets Olive oil spray Salt and pepper 2 x 400g tins cannellini beans, drained 125ml vegetable stock 2tsp lemon rind, finely grated 50g butter, softened, roughly chopped 2 garlic cloves, crushed 150g baby spinach leaves

Preheat oven to 200°C/180˚C fan/gas mark 6. Place the fish in a large baking dish lined with non-stick baking paper. Lightly spray with oil and sprinkle with salt and pepper. Bake for 15 minutes or until cooked through.

Meanwhile, place the white beans in a medium saucepan. Add the stock and cook, stirring regularly over a medium heat, for eight minutes or until most of the liquid has evaporated. Mash with a potato masher or a fork. Stir through the lemon rind and season. Add half the butter and stir to combine. Cover with foil and set aside until needed.

To serve, heat the remaining butter in a deep, non-stick frying pan over medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and cook for another 3-4 minutes or until the spinach has wilted. Season with salt and cracked black pepper.

To serve, divide the garlic spinach amongst serving plates and top each with a portion of baked fish and white bean mash. 430kcal energy, 17g fat (7.6g saturated), 36g carbs (7.9g sugars), 34g protein, 0.2g fibre, 0.13g sodium