detour. My kitchen

Fish · FIRST EDITION

Cod with tomato & butter beans

Tender white fish cooked gently in tomatoes and creamy beans, ready for a piece of toast.

25 minutes · Serves 2

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Serving inspiration
Serving inspiration · stock photograph

If tomato soup is familiar, a piece of fish gently poached in the sauce turns it into dinner.

Here’s how.

  1. 1

    Start the sauce

    Heat oil in a wide lidded pan. Soften garlic for 1 minute, then add tomatoes and salt. Simmer for 8 minutes.

  2. 2

    Add the beans and fish

    Stir beans into the sauce. Nestle the cod into the pan and spoon a little sauce over it.

  3. 3

    Poach gently

    Cover and simmer gently for 8–12 minutes, depending on thickness, until the centre of the fish reaches 63°C / 145°F.

  4. 4

    Toast and finish

    Toast the bread while the fish cooks. Scatter parsley over the pan and serve in shallow bowls with the toast.

Keep the sauce at a gentle simmer; a hard boil can break the fish into pieces.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.