Spiced cod one pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 red onionfinely sliced
- 2 garlic clovesfinely chopped
- 2 tbsp ’nduja paste
- 400g tin chopped tomatoes
- 400g tin cannellini beans
- 1 tbsp red wine vinegar
- 2 tbsp finely chopped flat-leaf parsley
- 4 cod fillets
- crusty bread and lemon wedgesto serve
Nutrition: per serving
- kcal284low
- fat8.1g
- saturates2g
- carbs14.7g
- sugars6.5g
- fibre6g
- protein35g
- salt0.6g
Method
step 1
Heat the oil in a deep frying pan or casserole over a low heat and fry the onion and garlic for 10 mins until softened. Stir in the ’nduja and cook for 1 min before adding the tomatoes, beans (plus the liquid from the tin) and vinegar. Half fill the tomato tin with water and add this to the mixture, then simmer over a medium-low heat for 10-12 mins or until thickened slightly.
step 2
Stir in half the parsley, then nestle in the cod fillets and cover with a lid. Cook for 8-10 mins or until the cod is cooked through, then scatter over the remaining parsley. Serve with the lemon wedges on the side for squeezing over and crusty bread for mopping up the sauce.
