Wealden Times | WT261 | February 2024 | Education Supplement inside

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, 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.