2 Cod fillets
1 tin of Cannellini Beans
1 Medium Sweet Potato
1 Red Onion
Kale (for side)
Homemade tomato sauce
1 Tin of Tomatoes
2 Cloves of Garlic
1/3 of a Red Chilli
Small handful of Fresh Basil
Salt & Pepper
1tsp Balsamic Vinegar
For tomato sauce:
Chop the chilli, 2 cloves of garlic and a generous portion of fresh basil and add to a blender. Season with salt and pepper. Pour in the olive oil and balsamic vinegar and then add the tinned tomatoes. Blitz in blender until smooth.
Chop the sweet potato, drizzle in olive oil, salt and pepper and bake in the oven for 20 minutes on 180.
Chop the other chosen vegetables, place in a baking dish, season and roast for 15 minutes to partially cook.
Meanwhile, slice a clove of garlic and fry it in a pan with some olive oil. Place the 2 cod fillets in the pan and lightly fry on both sides.
Drain then rinse the cannellini beans.
After 15 minutes, take the baking dish containing the vegetables out of the oven, make some space and position the two cod portions, spreading the vegetables evenly around them. Add the sweet potato.
Pour over the homemade tomato sauce and place back in the oven for a further 10 minutes on 180c.
5 minutes before the cod dish is due to come out of the oven, rinse your kale, spread over a baking tray and drizzle in olive oil. Squeeze over the juice of a lime, season with salt and pepper. Add to the oven to crisp.
Once you can see the cod is fully cooked, it’s time to serve!
Spoon the cod, tomato sauce and roasted vegetables onto a plate, adding the kale as a side.
Sprinkle with fresh basil if you wish and enjoy!