0
0 ITEM(S) - £0.00 GO

Menu

    • Baked Cod with Butter Beans and Vine Tomatoes

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 262; Fat 7.1g; Carbs 9.8g; Sugars 2.6g; Fibre 4.4g; Protein 33.9g; Sodium 0.4g
    Codfish and beans on a cherry tomato sauce make for an easy, hassle-free meal.
    1 rating
    layout 0 comment

    Ingredients

    • 4 cod fillets, about 170g
    • 410g tin butter beans, rinsed and drained
    • 2 garlic cloves, finely diced
    • 2 tablespoons olive oil
    • 150ml dry white wine
    • 2 lemons, thick slices
    • 12 to 16 cherry tomatoes on the vine
    • A pinch of smoked paprika
    • Parsley, finely chopped (to garnish)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Squeeze the lemon juice over the top, sprinkle with chopped parsley and smoked paprika and serve with the butter beans and tomatoes on the vine.

    Frozen Cod Products

    • Cod Fillet (Finest) skinless 950/1050gram

    • Black Cod Fillet 170-190 Gram

    • Cod Fillet (Finest) 950/1050gram

    • Smoked Cod Roe 250g

    • Cod Roe 600-800g

    • Cod Loin Skinless & Boneless 1kg

    • Goujons of Cod 1kg

    • Salt Cod 350g

    • Cod Fillet Skin-On 1kg

    • Skinless Cod Fillet 1kg