roast cod with borlotti beans and tomato

Lindsey Bareham

This is an old favourite: creamy canned borlotti beans simmered with stock and herbs, served with roast fillets of cod, haddock or hake. I usually roast cherry tomatoes to garnish the fish, but at Six Portland Road in west London they serve a thick slice of heritage tomato between beans and fish, finishing with a swirl of olive oil. It’s a great combination — even better if made with fresh borlotti, a summer treat.

serves 2, prep 15 min, cook 15 min

400g can borlotti beans
¼ chicken stock cube
A sprig of thyme
2 tbsp olive oil
2 thick cod loin fillets
½ lemon
½ tbsp balsamic vinegar
1 heritage tomato, the firmer the better
2 tbsp best olive oil

Heat the oven to 220C/gas 7. Rinse and drain the beans. Place in a medium pan with the stock cube dissolved in 150ml boiling water. Simmer with thyme and 1 tbsp olive oil so the beans soften and the stock thickens. Smear a shallow roasting tin with a little oil, and oil the fish fillets. Squeeze lemon over the top and dribble with balsamico. Season with salt and pepper.

Roast until the fish is just cooked, checking after 10 min. Drain any juices into the beans. Stir well, then spoon the sloppy beans (thyme discarded) into the middle of 2 hot dinner plates. Top with a thick middle slice of tomato, cover with fish and add a swirl of best olive oil.