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Baked cod and butter beans
 
Cooking time: 30 min
Servings 2
Flaky, pearly-white cod with a rosemary parmesan crust, served on a sweet cherry tomato and butter bean sauce. It's the perfect midweek meal! Try it!

Ingredients
servings

  • Olive oil
    2 tbsp.
  • Onion, chopped
    1 pcs.
  • Garlic, crushed
    2 cloves
  • Fennel seeds, crushed
    tsp.
  • Tinned cherry tomatoes
    1,5 cups
  • Butter beans, rinsed and drained
    1,5 cups
  • Cod, chunky skinless loins
    2 pcs.
  • Breadcrumbs
    tbsp.
  • Rosemary chopped
    1 tsp.
  • Parmesan, finely grated
    cups

Nutrition facts per serving

  • Calories

    521 kcal

  • Protein

    46 g

  • Fat

    16 g

  • Carbohydrates

    41 g

Method

  • Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic for 8 minutes until softened. Stir in the fennel seeds and cook for 1 minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes until slightly thickened. Stir in the butter beans and season.

  • Heat the oven to 350 F. Sit the cod in the saucy beans. Mix together the breadcrumbs, rosemary and parmesan in a small bowl and season, then add the remaining olive oil and toss well. Sprinkle the breadcrumbs evenly over the fish and bake for 15 minutes until golden and the fish is cooked through.

Bon Appetit!

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