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Ingredients
- 1tbs olive oil, plus more for drizzling
- 2 x 150g fillets of cod (skin on bones removed)
- 1 tin (400g) of butterbeans
- 2 cloves of garlic, peeled and sliced
- 1 pointed red pepper, deseeded and sliced
- 10 stuffed green olives in brine, plus two tablespoons of brine
- 1 piece of orange peel
- 1tsp smoked paprika
- A sprig of rosemary
- 150ml cream
- Salt
- Pepper
1 Set the oven to 185 degrees.
2 Brush the olive oil on to a small roasting tray or casserole dish. Lay the cod on top and add the butterbeans around the fish, then scatter the garlic, pepper and olives on top, add the brine and the orange peel and evenly sprinkle the smoked paprika over the top.
3 Nestle the rosemary beside the cod, then pour the cream over the fish and season it.
4 Bake for 20 minutes or so until the cream is bubbling and the fish is cooked. Thicker pieces of fish will take a little longer. Serve with new potatoes or rice.
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