Prep time:

Cooking time: 40 minutes

Total time:

Serves: 2

2tsp smoked paprika (hot smoked paprika if you like it spicy – which I used), or a mix

2 skinless cod fillets

1 onion finely chopped

1 large carrot finely chopped

1 stick celery finely sliced

2 cloves garlic, crushed

2 red, yellow or orange peppers

1 tin black beans

200g passata

freshly chopped parsley

extra virgin olive oil, balsamic vinegar, salt and pepper

lemon wedges to serve

This gloriously satisfying but healthy dinner is so delicious and really easy to prep. Sweet cod, married with deeply savoury smokey black beans, is heaven on a plate. Prepare the cassoulet in advance if you want – even the day before – as the flavours just intensify with time. The cod just takes a few … Continue reading "Cod with Smokey Black Bean Cassoulet"

This gloriously satisfying but healthy dinner is so delicious and really easy to prep. Sweet cod, married with deeply savoury smokey black beans, is heaven on a plate. Prepare the cassoulet in advance if you want – even the day before – as the flavours just intensify with time. The cod just takes a few minutes to cook, and you have a gourmet dinner on the table. Serve with a green salad and lemon wedges.
If you’re vegetarian, the cassoulet is equally satisfying if served with rice or other grains as a hearty main!

  1. Heat the olive oil in a decent size saucepan and slowly cook the onions until soft and translucent. Add the garlic, celery and carrots, and cook for a further few mins.
  2. Stir in the smoked paprika – this is the key to the dish – let it cook for a few minutes.
  3. Finally add the pepper, black beans and passata. Give it a good stir and cook slowly on the hob for about 30 mins (or longer in a low oven). Keep checking the liquid content – you don’t want it to dry out.
  4. When ready to serve (the carrots and peppers should be soft), season, add the chopped parsley, a splash of balsamic vinegar, taste and season again.
  5. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. When the pan is hot, season the cod with salt and place it in the pan. Cook until the fish has turned a nice golden colour. Gently turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the fillet. The fish is cooked when the flesh becomes opaque.
    If you prefer to oven roast – then pop in a preheated oven at 180˚C for 10-15mins, depending on the size of fillet.
  6. Serve with plenty of lemon wedges – the juice really enhances the flavour of this dish – and a green salad.












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