Why recepie famous for?
Coat this delicate fish in panko breadcrumbs and serve with a herby sauce vierge for a seasonal dinner idea ready in 30 minutes
Ingredients
olive oil 2 tbsponion 1, chopped
garlic 2 cloves, crushed
fennel seeds ½ tsp, crushed
tinned cherry tomatoes 400g tin
butter beans 400g tin, rinsed and drained
cod 2 chunky skinless loins
breadcrumbs 35g
rosemary chopped to make 1 tsp
parmesan 25g, finely grated
Instructions
STEP 1
Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic for 8 minutes until softened. Stir in the fennel seeds and cook for 1 minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes until slightly thickened. Stir in the butter beans and season.
STEP 2
Heat the oven to 200C/fan 180C/gas 6. Sit the cod in the saucy beans. Mix together the breadcrumbs, rosemary and parmesan in a small bowl and season, then add the remaining olive oil and toss well. Sprinkle the breadcrumbs evenly over the fish and bake for 15 minutes until golden and the fish is cooked through.
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