Cod Traybake with Tomatoes, Butter Beans and Olives
Lalkila Kitchen · Fish · Seafood · Main dishes · Western influenced
The vegetables start cooking before the fish joins this traybake. Butter beans make the tomato sauce substantial without needing the fish to cook for the whole roasting period. Use a dish deep enough to hold the sauce safely when it comes out of the oven.
Ingredients
- 2 red peppers, deseeded and chopped
- 2 red onions, cut into wedges
- 250 g cherry tomatoes
- 1 handful pitted black olives
- 340 g passata
- 1 x 400 g can cooked butter beans, drained
- 4 skinless cod fillets, about 600 g total
- 1 small bunch basil
- Salt and pepper to taste
Method
- Heat oven to 220°C, or 200°C fan. Put peppers, onions, tomatoes and olives in a deep baking dish and roast until they start to soften.
- Stir in passata, cooked beans and seasoning. Nestle the cod into the sauce.
- Bake until the thickest fish reaches 63°C and flakes readily, with the vegetables tender. Finish with basil.
Cooking notes
Use cooked canned butter beans, not uncooked dried beans. If the cod was frozen, thaw it safely before beginning and drain excess surface moisture. Similar-sized fillets are easier to finish together. Take care with the hot sauce when lifting the dish. The ingredient list follows the source without an added-oil measure; avoid substituting a shallow tray that lets the sauce spill when moved.
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Source and adaptation
Adapted from the Good Food team’s Cod & tomato traybake. Original recipe.
Expressed half a 680 g passata jar as 340 g, clarified cooked canned beans and added the 63°C fish check instead of relying solely on oven time.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.