Tray-baked cod with runner beans, pancetta and pine-nuts

Prep: 10 mins
Cook: 15 mins
Tray-baked cod with runner beans, pancetta and pine-nuts
A quick and tasty meal from Jamie Oliver.

680g runner beans, trimmed and sliced at an angle

1 clove of garlic, finely sliced

Salt and freshly ground black pepper

Olive oil

4 x 225g cod steaks, on the bone

12 slices of smoked pancetta or streaky bacon

1 good handful of pine nuts

2 lemons halved

Preheat the oven to 220°C/425°F/gas 7. Place your runner beans in an appropriately

sized roasting tin. Throw in your garlic and a little salt and pepper, add just enough olive oil to coat the beans, and mix it all around. Nestle the cod steaks in among the runner beans, lightly season again, and then place some pancetta over the cod and among the beans. Sprinkle with pine nuts and drizzle a little olive oil over the top. Take your lemon halves and place them in the tray-they will cook and colour slightly, going jammy, sweet and lemony. Fantastic.

Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay kitchen foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed. This is a meal in itself, so serve with all the lovely juices from the tray drizzled over the top

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Fish, Pork, Vegetables

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Quick Meals, One Pot

Special Info
Gluten free, Egg free, Dairy free

Level of Difficulty
Easy

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