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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Rich Tomato Baked Beans with Cod + Mediterranean Veg
Our Rich Tomato Baked Beans create a sturdy, substantial base to serve alongside a piece of fish and some Mediterranean veg. Ideal for a solo weeknight meal when you don’t want to think about what to cook. You could even fry off some chorizo just before cooking the veg!
Ingredients
1 tbsp olive oil
½ courgette, roughly diced into 2cm cubes
½ red pepper, roughly chopped
1 tbsp black olives, sliced into rounds (optional)
1 cod fillet (monkfish also works well)
A handful of fresh parsley (roughly 10g), roughly chopped
Lemon wedges, to serve
Directions
Heat one tablespoon of olive oil in a small pan over a medium heat. Add the courgettes and peppers with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until the veg starts to soften.
Pour the baked beans into the pan, swill the jar ⅓ with water, give it a shake and pour that in too - just to make the most of all of the sauce and to give the cod more liquid to poach in. Add the olives, if using, and stir everything to combine.
Nestle the cod fillet on top of the beans and season with salt and cracked black pepper. Cover with a lid and gently simmer over a medium-low heat for 7-8 minutes, or until the cod is fully cooked through. It should flake easily.
Serve on a plate and scatter over the parsley and finish with a squeeze of lemon.
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