Full ingredient list:
2 teaspoons olive oil
2 large leeks, trimmed, thinly sliced
250g punnet cherry tomatoes, halved lengthways
2 x 400g can cannellini beans, drained, rinsed
5 sprigs lemon thyme
4 x 170g thick white fish fillets
1 lemon, thinly sliced
Step 1 Preheat oven to 200ºC. Heat oil in a non-stick frying pan over a medium heat. Add leeks and 2 tablespoons water. Cook, stirring occasionally, for 4–5 minutes or until soft. Transfer to a shallow baking dish.
Step 2 Add tomatoes and beans to baking dish. Stir through leeks. Arrange thyme and fish fillets over vegetables. Place slices of lemon onto fish and sprinkle with freshly ground black pepper. Bake for 10–15 minutes or until fish is cooked through. Remove thyme sprigs and serve immediately.