Baked Cod with Dill, Courgette and White Bean Mezze Bowls

Ingredients

• 4 cod fillets
• 800 g tinned white beans
• 2 courgettes
• 30 g fresh dill
• 1 tsp ground cumin
• 2 lemon
• 3 clove garlic cloves
• 4 tbsp olive oil
• 200 g cherry tomatoes

Method

1. 1

   Preheat the oven to 200°C. Place the cod fillets in a roasting tin, drizzle with 2 tbsp olive oil, scatter over sliced garlic, dill sprigs and lemon slices. Season well and bake for 15 minutes until just cooked through.

2. 2

   Meanwhile, slice the courgettes into half-moons and fry in 1 tbsp olive oil over a high heat for 5 minutes until golden.

3. 3

   Drain and rinse the white beans. Add to the courgette pan with cumin, halved cherry tomatoes and a splash of water. Cook for 3–4 minutes until warmed through and the tomatoes begin to soften. Season and squeeze over lemon juice.

4. 4

   Divide the white bean and courgette mixture between four bowls, place a cod fillet on top and spoon over any roasting juices. Scatter with fresh dill and finish with the remaining olive oil.