Course: - Dish: Fish - Serves: 2
By Theo Michaels
Smoky creamy butterbeans in a rich tomato sauce topped by roasted cod with a delicious herb crust.
Serves 2
Method:
- Mix all the bean stew ingredients together including a pinch of salt and pepper and place into a snug fitting oven-safe baking dish (so the beans sit about an inch deep).
- In a food processor, blitz together all the herb crust ingredients and season again.
- Spoon the herb mixture on to each piece of cod and gently pat down. Place the fish on top of the beans and bake the whole tray in an air-fryer at 180c for approx. 8-10 minutes depending on thickness of the cod.
- Remove from the airfryer and serve with rustic bread.
Note – cooking time and temperature for FAN oven are the same.
