Lemon Cod & Cannellini Beans

Préparation

1. 1

   Prep the vegetables

   On a cutting board, pat the cod dry and cut it into four portions, drain and rinse the cannellini beans, halve the cherry tomatoes, slice the garlic and lemon, and chop the parsley.
2. 2

   Season the beans

   In a baking dish, toss the cannellini beans, cherry tomatoes, garlic, olive oil, and dried oregano with 1/2 tsp salt and black pepper; spread into an even layer.
3. 3

   Bake the beans

   Bake the baking dish at 200°C; stir the beans once halfway through.

   12 min
4. 4

   Add the cod

   Nestle the cod and lemon slices into the baking dish over the beans; return it to the 200°C oven and bake.

   12 min

   Astuce: Check the thickest portion first; thin pieces may finish sooner.

5. 5

   Finish with parsley

   Scatter the parsley over the baking dish and gently stir the beans around the fish; let the pan juices mingle until fragrant.
6. 6

   Taste and serve

   Taste the beans and pan juices, adjusting with salt and black pepper; serve each portion of cod over a generous spoonful of beans and tomatoes.