• 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • ½ tsp fennel seeds, crushed
  • 400g tin cherry tomatoes
  • 400g tin butter beans, rinsed and drained
  • 2 chunky skinless cod loins
  • 35g breadcrumbs
  • rosemary, chopped to make 1 tsp
  • 25g parmesan, finely grated


  • STEP 1

    Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic for 8 minutes until softened. Stir in the fennel seeds and cook for 1 minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes until slightly thickened. Stir in the butter beans and season.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Sit the cod in the saucy beans. Mix together the breadcrumbs, rosemary and parmesan in a small bowl and season, then add the remaining olive oil and toss well. Sprinkle the breadcrumbs evenly over the fish and bake for 15 minutes until golden and the fish is cooked through.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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