Baked Cod with Butter Beans and Vine Tomatoes

Method

• How to Make Baked Cod with Butter Beans and Vine Tomatoes
• Preheat oven to 200°C (fan 180°C) or 400°F.
• Rinse and drain the butter beans thoroughly; set aside.
• Finely dice the garlic cloves; set aside.
• Slice lemons into thick rounds; set aside.
• Rinse the cod fillets and gently pat them dry with kitchen paper.
• Place the butter beans evenly over the base of a baking dish.
• Scatter the diced garlic over the butter beans.
• Arrange the cherry vine tomatoes, still on the vine, around and above the butter beans.
• Lay the lemon slices across the top of the butter beans and tomatoes.
• Drizzle the olive oil evenly over the entire mixture.
• Pour the dry white wine into the dish, ensuring even distribution.
• Sprinkle a pinch of smoked paprika over the cod fillets.
• Place the seasoned cod fillets on top of the bean and tomato bed.
• Bake in the oven for 18-20 minutes until the cod is opaque and flakes easily.
• Finely chop fresh parsley for garnish while the dish bakes.
• Remove the dish from the oven; check the cod for doneness (internal temp ≈63°C / 145°F).
• Plate each cod fillet alongside a spoonful of beans and tomatoes.
• Spoon some of the pan liquid over the cod for moisture and flavor.
• Garnish generously with freshly chopped parsley before serving.
• Serve immediately with lemon wedges or extra parsley as desired.