Cod, White Beans & Tomatoes

📝 Ingredients

• 2 cod fillets (about 150 g each)
• 2 tins white beans (530 g drained)
• 250 g cherry tomatoes
• 3 garlic cloves
• 4 sprigs fresh thyme
• 2 tbsp olive oil (1 for the beans, 1 for the fish)
• 1 lemon (½ juiced, ½ in wedges)
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Ovenproof dish
• Colander
• Knife and chopping board
• Fork
• Kitchen paper
• Citrus juicer

📖 Steps

1. Preheat the oven to 200 °C. Take the cod out of the fridge and carefully pat it dry on all sides with kitchen paper: well-dried fish cooks more evenly and releases less water into the dish.
2. Rinse the white beans under cold water in a colander to remove the thick, salty liquid from the tin, then drain well. Wash the cherry tomatoes, peel the garlic cloves and crush them with the flat of a knife.
3. In a baking dish, mix the beans, whole cherry tomatoes, crushed garlic, thyme leaves, 1 tbsp olive oil, salt and pepper. Spread everything out in an even layer, without packing it down.
4. Bake for 10 minutes, until the tomatoes start to burst and the beans are piping hot. Take the dish out and crush a few tomatoes with a fork so they release their juice and form a little sauce.
5. Season the cod fillets with salt and pepper, place them on the beans, skin side down if they have skin, and drizzle with the rest of the olive oil. Return to the oven for 12 minutes at 200 °C.
6. Check it's cooked: the flesh should be white and opaque in the centre and flake easily when pressed with a fork. If the centre is still translucent, cook for another 2 to 3 minutes, no more, so it doesn't dry out.
7. Squeeze the lemon half over the fish and beans, sprinkle with chopped parsley and serve immediately in the dish, with the remaining lemon wedges for squeezing to taste.