Pan-Roasted Cod with Braised Cherry Tomatoes and White beans

April 15, 2014
by hellofreshau Uncategorized @au

    A wonderful fishy number with bursting freshness, flare, and fantastic flavour.

    Pan-Roasted Cod with Braised Cherries and White Beans

    Ingredients for two people

    3 tbsolive oil
    1 bunchbasil, de-stemmed & leaves torn
    1 tspchilli flakes (optional)
    2cod fillets
    1cherry tomato punnet
    2garlic cloves, crushed
    1 tbsbalsamic vinegar
    1 tincannellini beans, strained & rinsed

    Hellofresh recipe

    For the chilli basil oil

    Preheat the oven to 180ºC. In a small bowl combine the olive oil, half the basil, and the chilli flakes (only add a tiny bit of chilli if you don’t like spice), mix to combine and leave aside to infuse

    For the cod

    Heat some oil in an ovenproof pan over medium-high heat. Season the cod on both sides with salt and then place the fish into the pan skin side down. Jiggle the pan a little bit so that the skin doesn’t stick, and cook for 3-4 minutes.

    While the cod is cooking, dress with a spoonful of the infused chilli basil oil. Turn the cod over and place the pan into the oven (if you don’t have an ovenproof pan simply place the fish onto a baking tray) and cook for a further 3-5 minutes.

    For the braise

    Meanwhile, heat some oil in a pan over medium-high heat and add the cherry tomatoes and garlic, dress with a bit more infused oil and balsamic vinegar and cook for 3 minutes or until the skin of the cherry tomatoes begin to blister. Now add in the cannellini beans and the remaining basil and cook for 1 minute, or until warmed through and then remove from the heat.

    To serve

    Divide the cherry tomato and cannellini braise between plates and serve the cod on top with a few good spoonful of the remaining chilli basil oil.

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    Reblogged this on Reliable Recipe.

    Awesome, thanks guys!

    Great recipe – thank you! Pls follow back 🙂

    Absolutely gorgeous, this meal looks so fresh!

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