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Baked cod with a Tuscan bean broth
Serves 4
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
2 tbsp olive oil1 red onion, finely chopped2 garlic cloves, finely chopped2 carrots, finely chopped2 celery sticks, finely chopped2 x 400g/14 oz can cherry tomatoes2 x 400g/14 oz can borlotti beans, rinsed and drained2 bay leaves4 x 150g/5 oz cod fillets, skin on3 sprigs fresh thyme, leaves only, finely chopped1 tbsp finely chopped fresh oreganosalt and freshly ground black pepper
Method
1. Preheat oven to 180C/350F/Gas 4.2. Heat a large non-stick frying pan to a medium heat, add the oil and once hot, add the red onion, garlic, carrot and celery and cook for 6-8 minutes, until tender. 3. Add the cherry tomatoes, borlotti beans and bay leaves. Bring to the boil then reduce the heat to simmer for 10-15 minutes.4. Meanwhile, place the cod, skin-side up onto a baking sheet lined with baking paper. Place into the oven and bake for 10-15 minutes, or until completely cooked through. The fish should appear white and easily flake. 5. Remove the bay leaves from the broth and add the fresh thyme and oregano. Season, to taste with salt and freshly ground black pepper.6. To serve, divide the bean broth between the warmed plates and place the baked fish on top.
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