Ingredients
| Ingredient | Amount |
|---|---|
| Cod fillets | 1 1/2 lb |
| Canned cannellini beans | 2 cans |
| Cherry tomatoes | 1 pint |
| Garlic | 4 cloves |
| Baby spinach | 4 oz |
| Lemon | 1 |
| Olive oil | 2 tbsp |
| Dried oregano | 1 tsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat the oven to 400°F. In a 9×13 baking dish, toss the drained cannellini beans, halved cherry tomatoes, sliced garlic, 2 tbsp olive oil, the oregano, salt, and pepper.
- Roast 10 minutes, until the tomatoes start to burst, then stir in the spinach.
- Pat the cod dry, nestle the fillets into the beans, and squeeze over half the lemon. Bake 12–15 minutes, until the cod flakes.
- Serve with the remaining lemon in wedges.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Baked Cod with Tomatoes and Beans
Savor the Best
The reference for roasting cod over a white-bean-tomato base.