Flaky roasted cod over brothy garlic-tomato white beans and spinach, all from one pan. A whole dinner from one pan in half an hour.
Heat the oven to 400F. Pat the cod dry and season both sides with salt and pepper.
Warm the olive oil in an oven-safe skillet over medium heat. Add the garlic and chili flakes and cook 30 seconds until fragrant, then add the cherry tomatoes and a pinch of salt and cook 3 to 4 minutes until they start to slump.
Stir in the beans and stock and bring to a gentle simmer, mashing a few beans against the pan to thicken the broth. Fold in the spinach in handfuls until wilted.
Nestle the cod fillets into the beans, spoon a little of the broth over the top, and slide the pan into the oven. Roast 10 to 12 minutes, until the cod is opaque and flakes at the thickest part; cod overcooks fast, so check at 10.
Squeeze over the lemon juice, drizzle with a little more olive oil, and scatter parsley. Serve straight from the pan with lemon wedges.