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Preheat oven to 220C
First cook the beans in water for 30mins approx. Drain well.
In a large saucepan soften the onions in the olive oil, add the pancetta and garlic and cook for a couple of minutes. Now put in the drained beans, pour in the stock and simmer for 15 minutes. Finally add the tomatoes and continue to cook until the beans are tender. Just before serving add the chopped oregano and parsley.
Season the fish with the sea salt then fry the cod, skin side down, in a little oil. Transfer the fish into a baking dish, place in the oven and cook for 5 mins.
Serve the cod skin side up on the beans and garnish with crispy sage.
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