Surrey Homes | SH109 | February 2024 | Education Supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Cod Puttanesca
Serves 2
A beautiful dish, that tastes of holidays and is intensely
warming at the same time. Make the punchy sauce ahead,
and just add the fish when you are ready to cook. The use of
butter beans is a great way to make it a healthy one pan dish
and I love using Bold Bean Butter Beans which are incredible.
• 1 banana shallot, finely diced (or
use the ready frozen ones)
• 1 large carrot, finely diced
• 2 fat cloves of finely chopped or crushed garlic
• 1 small tin of anchovies, finely chopped
• chilli flakes (optional)
• 1 tin of cherry tomatoes
• 1 tsp finely chopped fresh rosemary (or use dried)
• 10-15 pitted black olives and chopped roughly
• 1 tsp balsamic vinegar
• ½ a jar of drained Bold Bean Butter Beans
or 1 tin of butter beans (you can use another
soft tinned bean, such as cannellini)
• fresh or frozen chopped parsley
• 2 x approx 200g cod fillets (skinned) – you
can get your fishmonger to do this
• lemon wedges, to serve
Charlotte
on Microgreens:
“I love using Microgreens
to boost the flavour and
nutrition of my recipes. Plus
of course, they look absolutely
stunning. I use Ro-Gro greens,
sustainably grown in Kent,
and available in farmshops.
See ro-gro.uk for
details.”
1. Fry the onion in
some olive oil until soft,
add the diced carrot and
garlic, and allow to cook
down for a few minutes.
Then throw in the chopped
anchovies and chilli flakes.
Stir, then pop in the cherry
tomatoes, butter beans, black
olives, rosemary, parsley and season.
Allow the sauce to simmer for about
10 mins. Taste, and season more if needed.
2. When ready to cook the fish, put the sauce in
an oven proof dish. Preheat the oven to 180°C.
Pop the fish in the sauce and cook for about
20 mins (will depend on the size of your cod
fillets). Serve with lemon wedges, and I have
also included a salad of Ro-Gro Microgeens.