zoom Cod fillets & butter beans with romesco sauce

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    Cod fillets & butter beans with romesco sauce

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    Cod fillets & butter beans with romesco sauce

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    2 tsp olive oil
    1½ tsp smoked paprika
    2 sprigs thyme, leaves only
    230g jar Fragata Peppers Pimiento Piquillo, drained, chopped
    400g can chopped Italian tomatoes with olive oil and garlic
    1 tbsp toasted flaked almonds, plus more to serve
    400g can butter beans, drained
    2 frozen cod fillets (from a 475g pack)
    ½ tsp sherry vinegar, to serve
    Crusty bread, to serve


    1. Heat the oil in a pan, add the paprika and half the thyme. Sizzle for 1 minute, then tip in the peppers and tomatoes. Simmer for 5 minutes, stirring occasionally. Mash the peppers as they cook.

    2. Grind 1 tbsp of the almonds with a pestle and mortar. Add to the pan with the beans and ½ a can of water. Nestle the fish in the beans, then add the remaining thyme. Season.

    3. Cover and simmer for 10 minutes, then uncover and cook for 5 minutes more, until the fish is cooked through and the beans are saucy and rich. Finish with a drizzle of sherry vinegar and more flaked almonds. Serve with crusty bread.

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