Fish Fillets
Cod Bake with Tomatoes & Beans

Cod Bake with Tomatoes & Beans

PREP and COOK TIME: 35 min
Serves 4

¼ cup (60 mL), plus 3 tbsp (45 mL), olive oil

5 cloves garlic, sliced

Pinch chili flakes

6 anchovy filets, finely chopped

½ cup (125 mL) dry white wine

28 oz (796 mL) can Italian tomatoes, roughly crushed

Salt & black pepper

10 oz (548 mL) can white kidney beans, drained and rinsed

Salt & pepper

4 Rock Harbour Cod Filets, thawed

½ cup (125 mL) pitted Kalamata olives

1 cup (250 mL) finely chopped day-old bread

¼ cup (125 mL) chopped parsley


1. Heat ¼ cup (60 mL) olive oil in a large deep-sided skillet over medium heat. Add garlic and fry until light golden. Stir in chili flakes and anchovies. Cook until anchovies have melted into the oil, about 1 minute longer.


2. Add wine, then tomatoes and juices. Season with salt and pepper, bring to a boil and cook for 10 minutes to thicken slightly. Stir in beans. Nestle fish into sauce, lower heat to maintain a gentle simmer and cook6-8 minutes or until fish flakes easily with a fork. Remove from heat and sprinkle olives over.


3. Meanwhile, fry breadcrumbs in remaining 3 tbsp (45 mL) olive oil until crisp. Season with a pinch of salt.


4. Divide fish and sauce between 4 shallow bowls, top with crumbs and parsley.


Fresh Cod Fillets
Product of Iceland, Sustainably Sourced