Rosario Sartore, from Locanda de Gusti in Edinburgh, cooks us a true Naple's inspired recipe in tonight's show!

This quick and easy recipe makes for a brilliant Mediterranean inspired feast! Rosario Sartore even adds some Mussels for that extra touch of flavour!

Ingredients

  • 4 x 150g of cod
  • 500g canned cannellini beans
  • 250g cherry tomatoes (if fresh 1 punnet will be fine)
  • 1 whole garlic
  • Mussels (optional)
  • Olive oil
  • Extra virgin olive oil (for drizzling)
  • 50ml dry white wine
  • 100ml light fish stock
  • Flat leaf parsley (for the garnish)
  • Some flour for dusting
  • Salt and pepper

Method

  1. In a pot add some olive oil, halve the garlic and cherry tomatoes.

  2. Season the whole pot with some salt and pepper and a little of the fish stock.

  3. Let the pot cook on medium heat for about 10 minutes.

  4. After 10 minutes add the cannellini beans, stir and add a little more fish stock, cook for a further10 minutes.

  5. In a frying pan add olive oil, the other half of garlic and season with salt and pepper then let it heat slightly.

  6. Meanwhile, lightly dust the 4 pieces of cod and place them gently in the pan. Let the fish cook on both sides for a few minutes.

  7. Add the wine and a little fish stock to the fish pan and let it simmer for a further 10 minutes.

  8. Now you need 4 soup bowls and put a couple of ladles worth of the cannellini beans broth in each dish.

  9. Then top the bowls with a piece of cod and drizzle it with extra virgin olive oil and some torn flat leaf parsley.

  10. Cut up some home-made bread to have on the side.

Now you're all ready to serve your dish and enjoy the sizzling taste of this Naple's inspired meal!

If you're feeling particularly creative, an option would be to decorate the plate with some squid ink (although good luck finding that lying around the house!)