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
15
Cook Time
25
Serves
4
Ingredients
- 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
Recipe products
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.