Save to your scrapbook
Cod braised with borlotti beans, rosemary & sun-dried tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 sun-dried tomatoes in oil, plus 1 tbsp of the oil
1 large echalion shallot, finely diced
1 large clove garlic, crushed
1 tsp rosemary, finely chopped, plus more to serve
400g can borlotti beans, drained and rinsed
200ml fresh Cooks’ Ingredients Chicken or Vegetable Stock
¼ lemon, juice plus extra to taste
260g pack No.1 Icelandic Cod Loin, cut into 2 equal-sized pieces
200g crusty bread
1. Heat 1 tbsp oil from the sun-dried tomatoes in a sauté pan or shallow casserole for which you have a lid. Add the shallot, garlic and a pinch of salt and sweat for 3-4 minutes over a medium heat.
2. Slice the sun-dried tomatoes and stir into the pan along with the rosemary. Add the beans and stir for 1 minute. Add the stock and lemon juice, season and bring to a simmer, cooking for 3-4 minutes.
3. Reduce the heat to low with the liquid at a gentle simmer. Season the cod, then nestle it into the beans and cover with a lid. Cook for 6 minutes, or until the fish is firm, opaque and cooked through. Turn off the heat and leave to stand for a minute, then serve with crusty bread.
Cook’s tip Canned borlotti beans are plump, reddish-brown in colour and delightfully creamy within. They are used a lot in Italian cooking and work well with the rosemary and sun-dried tomatoes in this dish, though you could swap them for cannellini or butter beans instead.
Typical values per serving:
1 of your 5 a day/source of fibre
Average user rating