Roast Cod with Cannellini Beans and Salsa Verde

• 2 tbspolive oil
• 3garlic cloves, sliced
• 1/2 tspchilli flakes
• 300 gcherry tomatoes, halved
• 2 x 400gtins cannellini beans, drained and rinsed
• 200mlvegetable or chicken stock
• 4thick cod loins, about 150 g each (600 g total)
• 1lemon, half sliced and half juiced
• 150gspinach
• fine salt
• black pepper
• 30gparsley
• 15gbasil leaves
• 1 tbspcapers, rinsed
• 3anchovy fillets
• 1 tspDijon mustard
• 1 tbspred wine vinegar
• 4 tbspextra virgin olive oil
• 4slices crusty bread, about 50 g each, optional (optional)

Method

1. 1Heat the oven to 200C fan. Chop the parsley, basil, capers and anchovies together on a board until fine, scrape into a bowl and stir in the mustard, vinegar and extra virgin olive oil. Taste; it should be sharp and salty enough to season the mild fish and beans.
2. 2Heat the olive oil in a wide ovenproof pan over a medium heat. Cook the garlic and chilli flakes for 1 minute until the garlic is soft, then add the tomatoes and cook for 3 minutes until they start to collapse.
3. 3Add the beans and stock with pepper and a little salt if needed and simmer for 5 minutes so the beans take on the flavour.
4. 4Pat the cod dry, season with salt and pepper and sit the pieces on the beans. Top each with a lemon slice. Roast for 12 to 15 minutes until the cod is opaque all the way through and flakes when pressed.
5. 5Lift the fish out for a moment, fold the spinach through the hot beans until it wilts and add the lemon juice. Return the fish, spoon the salsa verde over and serve with bread if you like.

Per serving

kcal

465

protein

39.7g

fibre

9.5g

carbs

24g

fat

23g