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Baked cod with tuscan-style bean broth

David Massey from Great Food Bites
For a stylish tete-a-tete meal, try David Massey's deliciously rustic recipe combining cod with a hearty bean soup

Baked cod with tuscan-style bean broth

Method

1. Preheat the oven to 200C/gas 6.

2. For the Tuscan-style bean broth, heat the olive oil in a saucepan.

3. Add the onion and garlic and cook for 5 minutes, stirring often and taking care not to colour. Add the carrot, celery and bay leaf and sweat (cook without colouring) for a further 3-5 minutes.

5. Stir in the tinned tomatoes and simmer until the vegetables have softened, around 5 minutes.

6. Finally, add the borlotti beans and season with salt and freshly ground pepper. Bring back to the boil and leave to stand for a few minutes.

7. To cook the baked cod, heat the olive oil in a non-stick frying pan with the bay leaf, thyme and rosemary.

8. Season the cod fillets with salt and freshly ground pepper, then fry, skin side down, for 3-5 minutes. Turn and fry for a further minute.

9. Transfer the cod fillets to a baking sheet and bake in the oven for 5-8 minutes.

10. To serve, ladle the broth onto two warm serving plates and place a cod fillet on top of each serving. Sprinkle with Parmesan, drizzle over a little olive oil, sprinkle with oregano and serve.

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Serves: 2

Prep: 2 hrs 30 min, plus a few mins standing
Cook: 25 min

Ingredients
3 tbsp Olive oil
1 bay leaf
1 sprig Thyme
1 sprig rosemary sprig
2 cod fillets, each 160g, skin on
1 pinch salt and fresh ground black pepper

For the Tuscan-style bean broth

3 tbsp Olive oil
0.5 red onion, finely diced
1 clove Garlic, crushed
1 carrot, peeled and diced
2 celery stalks, diced
1 bay leaf
400g tinned chopped tomatoes
400g canned borlotti beans, drained
1 pinch salt and fresh ground black pepper