Jono & Jules do food & wine

An easy, midweek fish dish that’s perfect for two.

Wine Suggestion: despite being a fish dish this works with red wine, though we’d suggest nothing too heavy or rich. Tonight Domaine Rochette’s Morgon Cote du Py added an earthy texture and density and is a good example of why we should be drinking more Beaujolais.

Baked cod and butter beans – serves 2

• 2tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• ½ tsp fennel seeds, crushed
• 400g tin cherry tomatoes
• 400g tin butter beans, rinsed and drained
• 2 chunky pieces of skinless cod loin
• 35g breadcrumbs
• 1 tsp chopped rosemary
• 25g grated Parmesan

Heat the oven to 200C/fan 180C/gas 6.

Heat 1 tbsp of the olive oil in an ovenproof frying pan. Cook the onion and garlic until softened, about 8 minutes. Stir in the fennel seeds and cook for a minute. Add the cherry tomatoes and bring to a simmer. Cook for 15 minutes, until slightly thickened. Stir in the butter beans and season.

Sit the cod pieces in the beans. Mix the breadcrumbs with the rosemary, Parmesan, seasoning and a tablespoon of olive oil. Sprinkle the crumbs over the fish and bake for 15 minutes or until the breadcrumbs are golden and the fish cooked.

(Original recipe by Janine Ratcliffe in Olive Magazine, July 2019.)