Gurnard with Home Baked Beans

For the baked beans

250g dried cannellini beans (or 2 x 235g of cannellini beans drained)

2 tbsp olive oil

1 small bulb garlic

2 sprigs rosemary

For the tomato sauce

3 tbsp golden rapeseed oil

3 cloves garlic, minced

2 tsp smoked paprika

1 pinch cayenne pepper

1 tsp dried oregano

300ml passata

1 tbsp honey

25g butter

Salt

Black pepper

For the gurnard

4 x large fillets of gurnard (or 8 small)

2 tbsp golden rapeseed oil

Fine sea salt

1 lemon