Baked cod with tuscan-style bean broth

For a stylish tete-a-tete meal, try David Massey's deliciously rustic recipe combining cod with a hearty bean soup
By David Massey
Baked cod with tuscan-style bean broth
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 2 hours 30 minutes plus a few mins standing
  • Effort: easy



  • 3 tbsp olive oil
  • 1 bay leaves
  • 1 sprig thyme
  • 1 sprig sprig rosemary
  • 2 cod fillets, each 160g, skin on
  • 1 pinches black pepper

For the Tuscan-style bean broth

  • 3 tbsp olive oil
  • 0.5 red onions, finely diced
  • 1 cloves garlic, crushed
  • 1 carrots, peeled and diced
  • 2 stick celery
  • 1 bay leaves
  • 400 g canned chopped tomatoes
  • 400 g tinned borlotti beans, drained
  • 1 pinches black pepper

To serve

  • 1 tbsp parmesan, grated
  • 1 splashes olive oil, for drizzling
  • 2 tsp oregano, chopped


1. Preheat the oven to 200C/gas 6. 2. For the Tuscan-style bean broth, heat the olive oil in a saucepan. 3. Add the onion and garlic and cook for 5 minutes, stirring often and taking care not to colour. Add the carrot, celery and bay leaf and sweat (cook without colouring) for a further 3-5 minutes. 5. Stir in the tinned tomatoes and simmer until the vegetables have softened, around 5 minutes. 6. Finally, add the borlotti beans and season with salt and freshly ground pepper. Bring back to the boil and leave to stand for a few minutes. 7. To cook the baked cod, heat the olive oil in a non-stick frying pan with the bay leaf, thyme and rosemary. 8. Season the cod fillets with salt and freshly ground pepper, then fry, skin side down, for 3-5 minutes. Turn and fry for a further minute. 9. Transfer the cod fillets to a baking sheet and bake in the oven for 5-8 minutes. 10. To serve, ladle the broth onto two warm serving plates and place a cod fillet on top of each serving. Sprinkle with Parmesan, drizzle over a little olive oil, sprinkle with oregano and serve.

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