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Dinner recipe

Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley

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Cod fillets baked over butter beans, cherry tomatoes, courgette, spinach, lemon, and parsley.

Start planningStart cookingIngredients
60 min315 kcal4 base servingsDinnerTraybakePescatarianGluten Free
ContainsFish
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: cod fillets, butter beans, cherry tomatoes, courgette

Dietary fit: Pescatarian, Gluten-free, Dairy-free

Serving tip: Refrigerate cooked food in shallow portions within 1–2 hours at 0–5°C and use within 48 hours or an earlier ingredient use-by limit. Reheat cooked components only once until steaming hot throughout; transport chilled with an ice pack. Larger households need separate complete batches; sequential batches add the stated cooking time, and preparation increases with the amount of food.

Cod Tomato Butter Bean Traybake plated and ready to serve.

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Ingredients

What you need

  • 520g cod fillets
  • 480g butter beans
  • 400g cherry tomatoes
  • 250g courgette
  • 120g baby spinach
  • 150g red onion
  • 3 cloves garlic
  • 1 lemon
  • 20g parsley
  • 1 tsp smoked paprika
  • 30ml olive oil

You'll also need

knife and chopping board, measuring jug and scales, two 30 × 40cm roasting trays, fish slice, warm plate

Method

Step by step

Up to 8 clear steps
  1. Cod Tomato Butter Bean Traybake cooking step 1: Prep the tray.
    Step 1

    Prepare the traybake

    For more than four servings, first divide the displayed ingredient totals into separate sets of no more than four servings. Complete each set in its own equipment using its share of the displayed amounts. Heat oven to 220°C conventional / 200°C fan. Wash vegetables, cut courgette into 5mm half-moons and onion into thin slices. Grate garlic, chop parsley, zest all lemon and cut it into serving wedges. Drain and rinse butter beans.

  2. Cod Tomato Butter Bean Traybake cooking step 2: Start the tomato bean base.
    Step 2

    Coat the vegetables

    Divide all beans, tomatoes, courgette, onion, garlic, paprika, lemon zest and oil between two 30 × 40cm roasting trays and toss. Spread in a shallow layer.

  3. Cod Tomato Butter Bean Traybake cooking step 3: Roast the base.
    Step 3

    Roast the base

    Roast for 18–20 minutes, stirring halfway and exchanging shelf positions, until courgette and onion soften and tomatoes release juice. Continue if vegetables are still firm.

    20 min
  4. Cod Tomato Butter Bean Traybake cooking step 4: Add the cod.
    Step 4

    Cook the cod

    Pat raw cod portions dry and arrange without overlap on the hot vegetables. Spoon tomato juices over the fish. Roast for 10–15 minutes until each thickest centre is opaque and flakes easily. Continue cooking any portion whose centre is not ready.

    15 min
  5. Cod Tomato Butter Bean Traybake cooking step 5: Wilt the spinach.
    Step 5

    Wilt the spinach

    Transfer cooked fish to a clean warm plate and cover loosely. Divide all spinach and half the parsley between the hot vegetables. Return trays to the oven for 2–3 minutes until spinach wilts, keeping fish out.

    3 min
  6. Cod Tomato Butter Bean Traybake cooking step 6: Serve with lemon.
    Step 6

    Serve

    Divide all beans and vegetables between the servings in this batch, top with cod, remaining parsley and all lemon wedges.