Tomato & White Bean Braised Cod

A simplified version of a classic dish, featuring cod braised with tomatoes and cannellini beans. This dish is gluten free and dairy free.

By @caitlinjesson

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic
• 0.5 tsp calabrian chili
• 1.5 cups broth
• 2 pints cherry tomatoes
• 0 salt
• 4 pieces cod
• 0 salt
• 0 black pepper
• 5 sprigs fresh thyme
• 15 leaves basil leaves
• 0.5 lemon lemon juice
• 1 lemon lemon zest
• 1 can cannellini beans
• 0 fresh herbs
• 0 lemon zest
• 0 Aleppo pepper

Instructions

1. Preheat oven to 400°F.
2. Heat 2 tbsp of olive oil in a large skillet over medium heat.
3. Add 4 cloves of thinly sliced garlic and saute until fragrant and beginning to soften, about 3-4 minutes.
4. Mix in ½ tsp of finely chopped calabrian chili and saute 30 seconds longer.
5. Stir in 1 ½ cups of broth and 2 pints of cherry tomatoes, season with salt and allow tomatoes to cook down in broth until tomatoes have burst and broth has reduced to a thick orange consistency.
6. Season 4 pieces of cod generously with salt and pepper.
7. Stir in 5 sprigs of fresh thyme, 10-15 torn basil leaves, the juice of ½ lemon, the zest of one lemon, and 1 can of strained cannellini beans, then add fish to your pan and transfer to the oven.
8. Bake uncovered for 10-15 minutes until fish begins to flake apart.
9. Garnish with fresh herbs, lemon zest and Aleppo pepper.