4 Portions. Approximate cost: £16.40,

Skill level: Extremely easy, 

Total cooking time: 20 minutes, 

  • Prep time: 5 minutes, 
  • Cooking time: 15 minutes, 

Equipment used: 1 deep baking tray, 

Original recipe: Jamie’s tray baked cod with runner beans, pancetta and pine nuts (The return of the Naked Chef)

 

Adapted from Jamie’s “tray baked cod with runner bean recipe”, this has been only slightly modified to include alternatives that are easier to source in local supermarkets;  I’ve used green beans instead of runner beans and cod fillets instead of cod steaks on the bone. I also add tender steam broccoli to pad out the veg, simply slice stalks in life and mix in with the green beans

Both the original and this adaptation are extremely easy to follow, requiring no large amount of prep, only 1 baking tray and a maximum of half an hour of your time. The end result however is impressive. If you did want a variation however, I’ve been tempted to a layer of sundried tomatoes or tapenade to the fish before wrapping in ham. On that note, don’t scrimp on the Parma ham or pancetta, get the best you can afford.

Serve with with a simple spinach and red onion side salad (with lemon, olive oil and wholegrain mustard dressing) or creamy mash. (I was almost tempted to include some focaccia on the ingredients list, simply to mop up the lemony sauce as it really is too good to waste)

 

To prep:

  1. Remove the nobbly end from your green beans (leaving the finer ends in tact)
  2. Cut your lemons in half and dig out as many pips as you can –  It’s near impossible to identify a lemon pip amongst pine nuts and you will end up eating them.
  3. Measure out 25g of pine nuts
  4. Prepare the cod fillets and Parma ham parcels (if using). Lay 1 slice of ham on a board or kitchen counter. Place the cod fillet at one end and simply roll this over to wrap it. It’s a little easier to do this at an angle but either way you want the end of the slice to finish underneath the fillet so you can tuck this under when cooking. 

 

To cook:

(Original recipe in bold text)

Preheat the oven to 220°C/425°F/gas 7.

Place 1 pack of runner beans in an appropriately sized roasting tin. Throw in your garlic and a little salt and pepper, add just enough olive oil to coat the beans (and broccoli) and mix it all around.

Nestle the cod steaks in among the runner beans, lightly season again, and then place some pancetta over the cod and among the beans. (If using cod fillets and Parma ham as I have done, lay the pre-wrapped fillets in amongst the beans making sure that the ends of the ham are underneath the parcel ensuring that they don’t unravel whilst cooking. 

Sprinkle with pine nuts and drizzle a little olive oil over the top. Take your lemon halves and place them in the tray-they will cook and colour slightly, going jammy, sweet and lemony. Fantastic. (As the ingredients cook, the lemons deflate and all the juice pours out, covering the green beans and nuts with a tart lemony flavour.)

Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay kitchen foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed. (If using fillets, reduce the cooking time slightly depending on the thickness of the fish, maybe 12 to 15 minutes in total). 

This is a meal in itself, so serve with all the lovely juices from the tray drizzled over the top

 

Ingredients:

  • 4 cod fillets  weighing approx 200g each (£11)
  • 1 packet of green beans / fine beans weighing approx 220g  (£1)
  • 1 packet of tenderstem broccoli (£1.50)
  • 4 slices of Parma ham (£2)
  • 25g pine nuts
  • 3 small lemons (90p)
  • 3 cloves of garlic