- 2 red onions
- 2 garlic cloves
- 2 courgettes
- 400g vine tomatoes
- 2 tsp fennel seeds
- 2 x 400g tins of butter beans
- 100g baby leaf spinach
- 4 cod fillets
- 1 lemon
- 60g pesto alla Genovese
- Sea salt
- Freshly ground pepper
- 1 tbsp + 4 tsp olive oil
- Large roasting tin
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the red onions. Peel and thinly slice the garlic. Trim the ends of the courgettes and cut them into bite-size pieces. Chop the tomatoes into small chunks.
- 2.
Add the onions, courgettes, tomatoes and garlic to a large roasting tin. Sprinkle over 2 tsp fennel seeds. Tip in the butter beans, along with the liquid from the tins. Add a good pinch of salt and pepper. Stir well to combine. Slide the roasting tin into the oven and cook for 40 mins, stirring once or twice.
- 3.
After 40 mins, remove the tin from the oven. Add the baby leaf spinach and stir everything together, till the leaves are wilted. Rub the cod fillets with 1 tbsp olive oil and a pinch of salt and pepper. Pop the fish on top of the veg and roast for 12-15 mins, till the fish is opaque and cooked through – it will flake easily if pressed with a fork.
- 4.
When cooked, divide the braise and fish between a couple of warm plates and drizzle each with 1 tsp olive oil. Serve topped with spoonfuls of pesto and with lemon wedges on the side for squeezing.
- Tip
Eat & Keep
This dish is beast eaten on the day it's cooked. If you have leftovers, they will keep for 1-2 days in the fridge and can be eaten cold. If you're planning to make it last throughout the week, served warm, make the roast without adding the cod fillets, and cook the fish separately, to order. - Tip
1 tin or 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway.
