This one pot oven dish is great to use up all those leftover vegetables you still have lying around and if you’re in the mood for something easy but also healthy. The flavours slowly stew together bubbling away in the oven and a nice piece of cod is added the last 15 minutes to poach in the vegetable juices.
Oven Stewed Fennel, Tomatoes & White Beans with Poached Cod
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 5 - 6 garlic cloves, unpeeled and left whole
- 1 fennel bulb, thinly sliced
- 4-5 whole tomatoes, quartered
- 1 jar white beans, drained and rinsed
- 1 tsp fennel seeds (optional)
- 200 ml vegetable, chicken or seafood stock (or 200 ml hot water and 1/2 stock cube)
- 300 g cavolo nero
- 1 lemon (zest & juice)
- 2 cod fillets
- Pepper & Salt
Preheat the oven to 220°C. In a large high rimmed baking dish add the onion, garlic, fennel, tomato, pepper, salt, fennel seeds and olive oil. Toss to coat and place in the oven. Roast for 30 minutes until just starting to char and caramelise.
Remove from the oven, stir and add in the white beans, the cavolo nero, the zest of a lemon and the stock. Stir it all together.
Season the cod fillets with pepper and salt and place on top of the vegetables and white beans.
Turn the oven temperature down to 200°C and place back in the oven.
Roast for another 15 minutes until the beans are heated through and the cod is just cooked and nice and flakey.
Served with a squeeze of lemon juice and fresh crusty bread to soak up all the juices