Prosciutto-wrapped cod with beans and spinach

white fish fillets (such as cod, hake or haddock) 4 x 175g prosciutto 8 thin slices olive oil 3 tbsp echalion shallot 1, thinly sliced dried chilli flakes Ω tsp garlic 2 cloves, crushed chicken stock 50ml cannellini beans 400g tin, drained and rinsed baby spinach 125g lemons 2, 1 juiced, 1 wedged to serve

• Season the fish, then wrap 2 slices of prosciutto around the middle of each fillet, leaving both ends exposed and overlapping them slightly at the top and bottom.

• Heat 2 tbsp of olive oil in a large, heavy frying pan over a medium-high heat. Add the wrapped fillets, seam-side down (keeping the seams in contact with the pan will seal them together) and cook for 3-4 minutes or until the prosciutto is crispy on the bottom. Flip the fillets and cook for another 3-4 minutes until crispy. The unwrapped sections of fish will look like they are flaking and starting to separate. Transfer to a plate and cover loosely with foil.

• Add the remaining tbsp of oil to the pan and reduce to a medium heat. Cook the shallot with a little seasoning for 2 minutes until softened. Add the chilli flakes and garlic, and cook for 30 seconds, stirring, until fragrant. Pour in the stock, scraping up any brown bits off the bottom of the pan with a wooden spoon, then stir in the beans and spinach. Cook for 3 minutes until the beans are soft and the liquid has been absorbed. Take off the heat and stir in the lemon juice. Season.

• Serve with the cod and lemon wedges on the side.

PER SERVING 333 KCALS | FAT 13G SATURATES 2.8G | CARBS 11.2G | SUGARS 1.1G FIBRE 4.4G | PROTEIN 40.5G | SALT 1.5G