Baked Cod with Butter Beans and Vine Tomatoes

20 minutes
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.
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  • 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)


  • Preheat the oven to 200℃/180F/Gas mark 6.

  • Place the fillets of cod on a large baking sheet. Season with salt and pepper and rub with garlic.

  • Place the cod in a single layer in a baking dish, along with the olive oil.

  • Add the beans, 2 tablespoons water and a squeeze of lemon juice to the baking dish.

  • Pour the wine over the fillets and cut the lemon slices in half to tuck under the fish.

  • Cook in a preheated oven at 200c for 10-12 minutes until cooked to your liking.

  • 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