The Quick Roasting Tin crispy baked cod with herby broccoli peas and beans - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Quick Roasting Tin crispy baked cod with herby broccoli peas and beans By You Magazine - January 5, 2020 This crispy baked cod is such an easy weeknight dish, with mostly store-cupboard ingredients: pesto, breadcrumbs, frozen peas. Adding a tin of butter beans (by all means use cannellini, haricot or puy lentils if that’s what you have) picks up all the flavour from the roasting tin. Serve with crusty bread for an additional carb. David Loftus SERVES 2 ADULTS AND 2 CHILDREN Prep: 10 minutes Cook: 20-25 minutes 300g Tenderstem or ordinary broccoli 300g frozen peas 2 courgettes, cut into 5mm half moons 2 tbsp olive oil 1 tsp sea salt (optional) freshly ground black pepper 4 cod fillets 4 tsp green pesto 4 heaped tbsp panko or white breadcrumbs 1 x 400g tin of butter beans, drained and rinsed 1/2 a lemon, zest and juice a large bunch of fresh basil leaves, finely chopped Step 1 Preheat the oven to 200C/180C fan/gas 6. Step 2 Pop the broccoli into a bowl, tip a kettleful of boiling water over it and leave to sit for 2 minutes, then drain well. (If the stems are very thick, halve them lengthways.) If using ordinary broccoli, skip this step. Step 3 Mix the broccoli, frozen peas and courgettes in a large roasting tin along with 1 1/2 tablespoons of the olive oil, the sea salt (if using) and a good grind of black pepper. I like to add the butter beans at the end, to just warm through in the residual heat of the roasting tin, but if you’d prefer them piping hot, stick them in now. Step 4 Lay the cod fillets over the vegetables, spread each with 1 teaspoon of pesto, scatter over the breadcrumbs, then drizzle with the remaining 1/2 tablespoon of olive oil. Grind over some black pepper, then transfer to the oven and roast for 20-25 minutes (20 if your cod fillets are quite thin, 25 if they are a little thicker). Step 5 Once cooked, stir in the butter beans (if you haven’t already), lemon zest, juice and fresh basil and serve the crispy baked cod hot. These recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved