You won’t even need to turn on the oven to make this filling dinner, and there’s only one pan to wash up
Ingredients
1 tbsp olive oil
1 red onion, finely sliced
2 garlic cloves, finely chopped
2 tbsp ’nduja paste
400g tin chopped tomatoes
400g tin cannellini beans
1 tbsp red wine vinegar
2 tbsp finely chopped flat-leaf parsley
4 cod fillets
crusty bread and lemon wedges to serve
Step by step
Heat the oil in a deep frying pan or casserole over a low heat and fry the onion and garlic for 10 mins until softened. Stir in the ’nduja and cook for 1 min before adding the tomatoes, beans (plus the liquid from the tin) and vinegar. Half fill the tomato tin with water and add this to the mixture, then simmer over a medium-low heat for 10-12 mins or until thickened slightly.
Stir in half the parsley, then nestle in the cod fillets and cover with a lid. Cook for 8-10 mins or until the cod is cooked through, then scatter over the remaining parsley. Serve with the lemon wedges on the side for squeezing over and crusty bread for mopping up the sauce.
