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Baked Cod with Butterbeans and Tomato & Ricotta Pesto

Baked Cod with Butterbeans and Tomato & Ricotta Pesto
Discover a new favourite go-to with this home comfort one-pan dish. Flaky cod loins and creamy butterbeans, enriched with Tomato & Ricotta Pesto. Baked to perfection in one pan, it's a fuss-free, mouthwatering meal that's perfect for cosy midweek dinners.

Prep Time


Cook Time





  • 50g cooking chorizo, cut into thin slices or pieces 
  • 2 x 400g can butterbeans, drained and rinsed
  • 125g cherry tomatoes 
  • 190g jar Sacla' Tomato & Ricotta Pesto
  • 2 tbsp dried breadcrumbs 
  • 2 tbsp finely grated Parmesan 
  • 4 x 150g chunky skinless cod loins
  • 1 tbsp freshly chopped flat-leaf parsley 
  • freshly ground black pepper 

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How to make the recipe

Step 1

Preheat the oven to 190°C (fan 170°C, Gas 5). Heat an ovenproof frying pan, on a medium heat and add the chorizo, cook for 3-4 minutes, until the chorizo starts to release its oil. Stir in the beans, cherry tomatoes and Sacla' Tomato & Ricotta Pesto, then fill the jar with water, shake well and pour over the beans. Simmer for 5 minutes until the tomatoes start to soften and the sauce is bubbling. 

Step 2

Meanwhile mix the breadcrumbs and Parmesan together and spoon on top of the cod pieces and place on top of the beans. 

Step 3

Put in the oven and cook for 15 minutes, until the sauce is bubbling and the cod is golden on top and flakes easily. 

Step 4

Sprinkle with parsley and serve with a grind of black pepper.