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!
Ingredients
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
½ tsp fennel seeds, crushed
400g tin cherry tomatoes
400g tin butter beans, rinsed and drained
2 chunky skinless cod loins
35g breadcrumbs
rosemary, chopped to make 1 tsp
25g parmesan, finely grated
Step by step
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 200C/fan 180C/gas 6. 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.
