Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Cod fillets simmered gently in a spiced tomato sauce with white beans, olives and spinach, all in one pan. A pantry-shelf weeknight dinner that still feels like a proper meal.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Heat the olive oil in a large lidded pan over medium heat. Cook the onion for about 5 minutes until it softens.
Add the garlic and thyme and cook for 1 more minute until fragrant.
Pour in the canned tomatoes, breaking them up a little with a spoon, and season with salt and pepper. Simmer uncovered for 8-10 minutes until the sauce has thickened slightly.
Stir in the white beans (rinsed and drained) and the olives, and simmer for 2-3 more minutes.
Pat the cod dry with paper towel and season with salt and pepper. Nestle the fillets into the sauce, spoon a little sauce over the top, and cover the pan.
Simmer gently for 8-10 minutes, depending on thickness, until the fish is opaque all the way through and flakes easily with a fork - keep it at a gentle simmer, not a hard boil, or the fillets will fall apart.
Scatter the spinach around the fish for the last 1-2 minutes and let it wilt in the heat from the sauce.
Serve straight from the pan with warm bread for mopping up the sauce, and put chilli flakes on the table for anyone who wants extra heat.
Per serving
611
kcal
Calories
51.6
g
Protein
13.6
g
Fat
74.2
g
Carbs
18.7
g
Fiber
The fish firms up and can turn rubbery on reheating, so this is best eaten fresh. If you do have leftovers, store them airtight in the fridge for up to a day and reheat the sauce gently on the stove, adding the fish only at the very end just to warm through.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
