Dinner recipe

Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley

Name: Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley
Prep time: 14 min
Cook time: 24 min
Total time: 38 min
Yield: 4 servings
Ingredients: 520g cod fillets; 2 tins butter beans; 400g cherry tomatoes; 1 courgette; 120g baby spinach; 1 red onion; 3 cloves garlic; 1 lemon; 20g parsley; 1 tsp smoked paprika; 2 tbsp olive oil

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

Start cooking Ingredients

40 min480 kcal4 base servingsDinnerTraybakePescatarianGluten Free

ContainsFish

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

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, Lower Sugar

Serving tip: Keep the cod fillets whole when serving so shoppers can see the fish clearly on the plate.

Cod Tomato Butter Bean Traybake plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

520g cod fillets
2 tins butter beans
400g cherry tomatoes
1 courgette
120g baby spinach
1 red onion
3 cloves garlic
1 lemon
20g parsley
1 tsp smoked paprika
2 tbsp olive oil

You'll also need

large baking tray, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the tray
Heat the oven to 220C/200C fan/gas 7. Slice the courgette into half-moons, thinly slice the red onion, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
10 min
Step 2
Start the tomato bean base
Drain and rinse the butter beans. Toss them on a large baking tray with the tomatoes, courgette, onion, garlic, smoked paprika, olive oil, lemon zest, a pinch of salt, and black pepper.
6 min
Step 3
Roast the base
Roast the bean and tomato base for 12 minutes until the tomatoes start to soften and release their juices.
12 min
Step 4
Add the cod
Pat the cod dry, season lightly, and nestle the fillets on top of the bean base. Spoon a little tomato juice over each fillet, then roast for 10-12 minutes until the cod flakes easily.
12 min
Step 5
Wilt the spinach
Lift the cooked cod onto a warm plate. Stir the spinach and half the parsley through the hot beans for 1-2 minutes until just wilted.
3 min
Step 6
Serve with lemon
Spoon the tomato beans into shallow bowls and place a cod fillet on each. Scatter over the remaining parsley and serve with lemon wedges for squeezing over.
4 min

Recipe

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Dinner recipe

Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley

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

Start cooking Ingredients

40 min480 kcal4 base servingsDinnerTraybakePescatarianGluten Free

ContainsFish

Allergy and dietary checks

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, Lower Sugar

Serving tip: Keep the cod fillets whole when serving so shoppers can see the fish clearly on the plate.

Image: Shop Sorted generated asset

Ingredients

What you need

520g cod fillets
2 tins butter beans
400g cherry tomatoes
1 courgette
120g baby spinach
1 red onion
3 cloves garlic
1 lemon
20g parsley
1 tsp smoked paprika
2 tbsp olive oil

You'll also need

large baking tray, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the tray
Heat the oven to 220C/200C fan/gas 7. Slice the courgette into half-moons, thinly slice the red onion, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
10 min
Step 2
Start the tomato bean base
Drain and rinse the butter beans. Toss them on a large baking tray with the tomatoes, courgette, onion, garlic, smoked paprika, olive oil, lemon zest, a pinch of salt, and black pepper.
6 min
Step 3
Roast the base
Roast the bean and tomato base for 12 minutes until the tomatoes start to soften and release their juices.
12 min
Step 4
Add the cod
Pat the cod dry, season lightly, and nestle the fillets on top of the bean base. Spoon a little tomato juice over each fillet, then roast for 10-12 minutes until the cod flakes easily.
12 min
Step 5
Wilt the spinach
Lift the cooked cod onto a warm plate. Stir the spinach and half the parsley through the hot beans for 1-2 minutes until just wilted.
3 min
Step 6
Serve with lemon
Spoon the tomato beans into shallow bowls and place a cod fillet on each. Scatter over the remaining parsley and serve with lemon wedges for squeezing over.
4 min

Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley

What you need

You'll also need

Step by step

Prep the tray

Start the tomato bean base

Roast the base

Add the cod

Wilt the spinach

Serve with lemon

Related recipes for the week

Lemon Salmon Potato Traybake with Peas and Parsley

Paprika Chicken Butter Bean Traybake with Peppers and Lemon

Zesty Salmon Broccoli Potato Traybake with Lemon and Parsley

Loading the recipe.

Smoky Cod Tomato Butter Bean Traybake with Lemon and Parsley

What you need

You'll also need

Step by step

Prep the tray

Start the tomato bean base

Roast the base

Add the cod

Wilt the spinach

Serve with lemon

Related recipes for the week

Lemon Salmon Potato Traybake with Peas and Parsley

Paprika Chicken Butter Bean Traybake with Peppers and Lemon

Zesty Salmon Broccoli Potato Traybake with Lemon and Parsley