A sun-ripened take on Cod Bowl, built on lemon and herb and finished the way we like it. Ready in about 33 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the extra-virgin olive oil and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
Our tested Slow-Cooked Squash Stir-Fry: bright, generous, and balanced with olive and tomato....
Mediterranean This Mediterranean Gratin leans on lemon and herb to do the heavy lifting. We slow-cook the...
Mediterranean
Members
Our tested Steamed Pork Ramen: wholesome, generous, and balanced with roasted pepper. Serves 2...
Mediterranean Weeknight-friendly Cod Stew with the garlic and chilli we come back to again and again. Big...