Baked Cod and Butter Beans
- Womenscorner Desk
- October 17, 2020
Ingredients :
- olive oil 2 tbsp
- onion 1, chopped
- garlic 2 cloves, crushed
- fennel seeds ½ tsp, crushed
- tinned cherry tomatoes 400g tin
- butter beans 400g tin, rinsed and drained
- cod 2 chunky skinless loins
- breadcrumbs 35g
- rosemary chopped to make 1 tsp
- parmesan 25g, finely grated
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Method : Heat 1 tbsp of the vegetable oil in an ovenproof frypan . Cook the onion and garlic for 8 minutes until softened. Stir within the fennel seeds and cook for 1 minute. Add the cherry tomatoes and convey to a simmer. Cook for quarter-hour until slightly thickened. Stir within the butter beans and season.
Heat the oven to 200C/fan 180C/gas 6. Sit the cod within the saucy beans. Mix together the breadcrumbs, rosemary and parmesan during a small bowl and season, then add the remaining vegetable oil and toss well. Sprinkle the breadcrumbs evenly over the fish and bake for quarter-hour until golden and therefore the fish is cooked through.
