Tray-baked cod with runner beans, pancetta and pine-nuts
Prep:
10 mins
Cook:
15 mins
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
