Baked fish with braised beans-and-greens broth

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the stock, celery and lettuce in a pan, bring to the boil, then cover and simmer for 10 minutes. Add the peas and broad beans, then cover and cook for a further 5-8 minutes until all the veg are tender. Stir in the spinach to wilt.
2. Meanwhile, put the fish on a non-stick baking sheet. Season lightly and top with the lemon slices. Drizzle with the oil and bake for 10 minutes until cooked through.
3. Stir the mint into the veg, then ladle into bowls with the cooking broth. Top with the fish and serve.