Italian roasted cod in a Butterbean and vegetable broth

Served with a light and fragrant broth, this tasty dish is super simple to create.

Cooking Time

30 minutes




Heat the oven to 180c

For the broth, in a saucepan drizzle Napolina olive oil and warm slightly, then add in the garlic, fresh thyme, pepper and the courgettes, sauté until they just start to colour. Now add the cherry tomatoes and the stock and start to simmer.

Add Napolina Butterbeans and warm through, the stock should have reduced a little and the Napolina Butterbeans will be making the whole sauce creamier. Season to taste and stir in the fresh parsley.

Lay the cod steaks on a slightly greased baking tray, spoon a teaspoon of Red pesto on each cod steak and using your fingers rub in the pesto so they are well coated, drizzle over the Napolina olive oil and sprinkle with salt and pepper.

Pop these into the hot oven and bake for 15 minutes, these cook perfectly at the same time as your broth finishes off.

The cod should feel firm to touch and just want to flake away from the steak, you then know you have a perfectly cooked piece of fish.

Ladle the broth into some shallow bowls and place the cod on top, sprinkle with some fresh parsley and enjoy some warm crusty bread.


2 x cod steaks

1 x jar of Red pesto

Salt and pepper

Napolina Olive Oil

150ml of vegetable stock

1 x clove of garlic finely chopped

A handful of fresh thyme finely chopped

100g of multi coloured cherry tomatoes halved

1 x yellow and red pepper sliced

1 x yellow and green courgette sliced

1 x 400g can of Napolina Butterbeans

Fresh parsley to serve

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