Baked cod and butter beans

Name: Baked cod and butter beans
Yield: 2 servings
Cuisine: italian
Ingredients: 30 ml olive oil; 1 whole onion; 2 clove garlic; 1 g fennel seeds; 400 g tinned cherry tomatoes; 400 g butter beans; 2 piece cod loins; 35 g breadcrumbs; 1 g rosemary; 25 g parmesan

Chunky cod loins baked over creamy butter beans in a fennel-scented tomato sauce, finished with a crisp parmesan-breadcrumb crust. A rustic, one-pan Italian dinner that's quick yet comforting.

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Nonna Maria's Tips

Traditional Italian cod with beans is a rustic, olive-oil-based preparation that marries tender salt cod and creamy slow-cooked beans.

Replace fresh cod loins with properly soaked salt cod and season the dish around its natural salinity and texture.
Cook dried beans slowly with celery, carrot, onion and bay, then use part of their cooking liquid in the sauce instead of relying solely on canned beans.

Avoid

⚠
Using fresh cod instead of salt cod, which changes the character of the dish
⚠
Skipping the soaking of salt cod and serving it overly salty or rubbery

Ingredients

0/10 gathered

Serves 2

2 tbsp olive oil

1 whole onion

2 clove garlic

0 oz fennel seeds

14 oz tinned cherry tomatoes

14 oz butter beans

2 piece cod loins

1 oz breadcrumbs

0 oz rosemary

0.9 oz parmesan

Preparation

0/2 steps

Heat 1 tbsp olive oil in an ovenproof frying pan. Cook the onion and garlic for 8 minutes until soft. Stir in the fennel seeds for 1 minute, then add the cherry tomatoes and simmer for 15 minutes until slightly thickened. Stir in the butter beans and season.

Heat oven to 392°F/fan 356°F/gas 6. Nestle the cod loins into the saucy beans. Toss the breadcrumbs, rosemary and parmesan with the remaining 1 tbsp olive oil and season, then scatter evenly over the fish. Bake for 15 minutes until golden and the cod flakes.