Cod Loin and Fasulye Bake


·      1 large cod loin (500g) cut into 2
·      1 x 400g tin Butter beans or Cannelini beans
·      2 small/1 large carrot, sliced thinly on the diagonal 
·      1 large celery stick, sliced thinly on the diagonal
·      1 large onion, halved and sliced thinly 
·      12 black olives, sliced in half 
·      10 baby tomatoes (cherry or plum etc)
·      Large sprig on flat leaf parsley, finely chopped
·      2 tablespoons olive oil
·      100 ml white wine
·      100 ml chicken/vegetable stock
·      1 lemon, sliced thinly
·      1 teaspoon thyme 
·      Pinch of salt
·      1/2 teaspoon black pepper


1.    Preheat the oven to 200 degrees C (390 degrees F, gas mark 6)

2.  Prepare vegetables and ingredients as above

3.   Cut two large piece of foil and lay each in a roasting tray, lifting up the side of the foil to creat parcels

4.  This is the easy bit - split all of the ingredients above in half (apart from fish and parsley) and place into each of the tin foil parcels. Stir the ingredients, and lay the pieces of fish on top of the veg and beans in each of the two parcels. Sprinkle each piece of fish with parsley, season with salt and pepper, seal up the parcels and roast in the oven for 20 minutes. 

5.   TOP TIP: You'll need a spoon, as the wine and stock make almost a broth like juice, which is out of this world, and a nice piece of crusty bread to mop up the remaining juices just finishes it off. One of my favourites. 

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