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 garlic cloves
- 4 tbsp olive oil
- 200 g cherry tomatoes
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 41.9 g
- Carbohydrate
- 35.2 g
- of which sugars
- 6.2 g
- Fat
- 16.4 g
- of which saturates
- 2.3 g
- Fibre
- 15.2 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Meanwhile, slice the courgettes into half-moons and fry in 1 tbsp olive oil over a high heat for 5 minutes until golden.
- 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
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.
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