COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI

This is the perfect one-tray dinner that is healthy,  packed full of flavour and super easy to make!

Filling, nutritious and ideal to set you up for the week ahead... a new favourite!

SERVES 2

INGREDIENTS

• 2 cod fillets
• 1/2 white onion
• 1 clove of garlic
• 1/2 tsp dried oregano
• 1/2 tsp fennel seeds
• 400g drained butter beans
• 50ml white wine
• 1/2 vegetable stock cube
• 1/2 lemon
• 150g green beans

TO SERVE

• Bunch of dill

FOR THE AIOLI

• Whole garlic bulb, roasted in the oven wrapped in foil for 40 mins
• 1/4 lemon
• 100g mayonaise

FOR THE GREEN BEAN SALSA

• 50g green beans
• 1/2 lemon
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 green chilli

METHOD

• Rub the cod fillets each with around 1 tsp of table salt, then set aside, uncovered in the fridge.
• If you have time, do this the night before, but even doing it at the start of the recipe will make a difference to how the fillets flake apart. 
• Heat the oven to 180°C fan.
• Make the aioli. 
• Finely chop the roasted garlic and put into a small bowl and add the lemon juice, stir to combine, then add the mayo and season well.
• Finely slice the onion and garlic. 
• Heat a large glug of olive oil in a deep saucepan over a medium-high heat. 
• Add the sliced onion along with a big pinch of salt and fry for 10 mins, until softened. 
• Add the garlic, dried oregano and fennel seeds. 
• Pour in the wine and allow to bubble until reduced by half. 
• Add the butter beans along with any water from the cans/jars. 
• Crumble in the stock cube and bubble away for 8-10 mins, until thickened.
• Add the zest and juice of the lemon and season well, then stir in the green beans. Cook for a minute, then tip into a large roasting tray. 
• Nestle in the cod fillets and bake for 10 mins, until the cod is flaking apart.
• While it cooks, make the salsa. 
• Finely slice the green beans and add to a bowl with the juice of the lemons, dijon and honey stir well. 
• Finely chop the green chilli and add the bowl along with 2 tbsp olive oil. Season well.
• Remove the cod from the oven and serve, drizzled with salsa and with a dollop of aioli for everyone. 
• Serve the remaining lemon half, cut into wedges, on the side.