Cod and bean bake

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Serves: 4



  • 1 tin chopped tomato

  • 4 potatoes

  • 2 tsp basil (optional - or use oregano, spice/herb of choice)

  • 4 cod fillet chopped (or another white fish fillet)

  • 2 small onion chopped

  • 1 tin cannellini beans


  1. Butter casserole dish.
  2. Peel, slice and par-boil potatoes for 10 minutes.
  3. Meanwhile, make a tomato sauce by softening chopped onions (and peppers, if using) in oil for a few minutes, adding tinned tomatoes and any herbs/spices and simmering.
  4. Add cannelini beans to sauce along with fish.
  5. Layer sliced potatoes on top of fish and bean mixture. Dab with butter for a crispy finish.
  6. Bake at 200C for 40 minutes, until the top is golden brown and crunchy and the fish is cooked. Serve with veg.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Fish

  • Potato

  • pulses

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Your comments

  • 08/07/10 15:31

    Not too much hassle, good way of stretching/varying the fish, looks quite smart and goes down very, very well with kids...