Wrap skinless fillets of cod loin with pancetta rashers, season with a little freshy-ground black pepper and put into a baking dish.
Sprinkle over a little olive oil and bake in a 180°C oven for about 20 minutes. Meanwhile, sauté a chopped banana shallot in
olive oil until starting to soften, add a crushed clove of garlic and stir for another minute, then add halved cherry tomatoes
(I used cherry plum tomatoes here), together with a drained can of cannellini beans and a half glass of dry white wine (or dry vermouth).
Season with sea salt and black pepper and simmer until most of the wine has evaporated, the tomatoes are softening and the beans
are hot. Stir in a handful of torn basil leaves and serve in warm bowls with the fish on top.