Try this baked cod recipe its perfect for a mid week supper and if you are a gardener its the time of year when you might have plenty of your own tomatoes growing in the garden.
Cod are found in waters all around the UK. They are a cold-water species and are much more common around the UK in autumn and winter. The smaller fish however do remain around the UK all year. As with many fish cod form into large, loose shoals when small but become solitary once they reach larger sizes. Because we like to have the best quality and selection of fish on our counter for our customers and because catches vary with each boat (plus regional and seasonal differences) we source from a variety of different markets and suppliers. If you want to know more about the fish you are buying and wher it is sourced from take a look at the information on our shop labels.
Baked Cod with Beans and Tomatoes Recipe
Prep time for this recipe will be about 5 minutes allow 25 – 30 minutes for the cooking.
These quantities will serves four people
Ingredients for Baked Cod
4 x 170g cod fillets from Walter Purkis and Sons
400g can butter beans, rinsed and drained
2 large cloves of garlic, finely chopped
Extra virgin olive oil
150ml glass of dry white wine
2 lemons, cut into thick slices
12 to 16 cherry tomatoes on the vine
Salt and pepper for seasoning
Pinch smoked paprika
Finely chopped parsley for the garnish
Cooking Method for Baked Cod
- Preheat your oven to 200C/fan180C/Gas Mark 6.
- Spoon the butter beans into an ovenproof dish and add the chopped garlic and mix well.
- Rinse the fish and wipe and pat the cod dry with a kitchen towel.
- Place the fillets on top of the butter beans. Next drizzle over the virgin olive oil and season them well with some freshly ground black pepper and a pinch of some chunky sea salt.
- Pour in the white wine and arrange the lemon slices on top of the cod.
Cover the whole dish with tin foil and bake for 20 minutes.
- After 20 minutes has elapsed, remove the dish from the oven and arrange the tomatoes in and around the fish fillets (they will look mor attractive if you can keep them intact on the vine).
- Bake for a further 5 to 10 minutes until the fish is cooked and breaks away in large flakes, but is still moist, and the cherry tomatoes are soft.
- Serve immediately, together with the juices, with a sprinkling of paprika and garnished with the chopped parsley
This dish only needs some fresh crusty bread and a small side salad to make a very delicious supper.
As with many fish recipes you can try it with alternative species. Coley, Haddock, Hake, Ling, Pollack and Pollock would all work well with this combination of beans, garlic and tomatoes.
This baked cod recipe comes from www.fishisthedish.co.uk – give them a visit for more fish recipes.