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Roast Cod with Cannellini Beans and Pancetta


  • 4 Cod or haddock fillets, each weighing 180g

  • Olive oil

  • Sea Salt

  • Deep fried sage

  • For the beans:

  • 200g dried cannelloni beans, soaked in cold water overnight

  • 100g piece of pancetta, cut into batons

  • 1 small onion, finely chopped

  • Olive oil

  • 2 tablespoons parsley

  • 1 clove garlic, finely chopped

  • 4 tomatoes, skinned and de-seeded

  • 500ml chicken stock

  • Oregano


  • 1.

    Preheat oven to 220C

  • 2.

    First cook the beans in water for 30mins approx. Drain well.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Serve the cod skin side up on the beans and garnish with crispy sage.

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