Directions
- 1Get some in-season tomatoes and add these to a pan with a whole garlic bulb, lots of olive oil, salt, pepper, and chili flakes.
- 2Roast at 200°C for 40 minutes.
- 3Remove the cooked garlic.
- 4Now add butter beans with their stock, capers, olives, lemon zest, and a bunch of fresh basil.
- 5Squeeze in the cooked garlic.
- 6Mix and warm through on the hob for 5 minutes.
- 7Bake a cod fillet in olive oil and salt for 8 to 10 minutes at 200°C.
- 8Rest the cod for 5 minutes.
- 9Serve in a big bowl, place the cod on top, and coat in olive oil, salt, basil, and serve with a lemon wedge.
Ingredients
- 2 boxes in-season tomatoes
- olive oil
- 1 bulb whole garlic bulb, sliced in half
- salt
- pepper
- 1 tbsp chili flakes
- 1 jar butter beans with stock
- 1 tbsp capers
- 1 handful olives
- 0.5 lemon lemon zest
- 1 bunch fresh basil, torn
- cod fillet
Equipment
panhob
Tips
- Roast tomatoes at 200C for around 40 minutes, checking at 30 minutes until blistered and softened.
- Remove cooked garlic before adding other ingredients and then squeeze it back in.
- Bake cod fillet at 200C for 8-10 minutes, then rest for 5 minutes.
- Serve in a big bowl, place the cod on top, and coat in olive oil, salt, basil, and serve with a lemon wedge.
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