Spicy tomato crumbed cod with a tomato, cannellini bean stew

At The Together Plan Charity, we know that food is intrinsic to identity and culture. We love food and we love heritage. 

This month our fabulous foodie Michelle Rose is taking us on a tomato journey. Read her intro here with links to this month’s tried and tested tomato recipes. Enjoy.

Serves 2

Ingredients

• 2 pieces cod (around 180-200g each)

Crust:

• 50g breadcrumbs
• 1 tsp sundried tomato paste
• 1 tsp belazu rose harissa paste
• 1 tbsp olive oil

Bean and tomato stew:

• 1 tbsp olive oil
• 4 shallots, peeled and sliced
• 2 garlic cloves, peeled and chopped
• 1 tbsp capers
• 200g cherry or baby plum tomatoes
• 1 can 400g cannellini beans, rinsed and drained
• 100ml stock (chicken or vegetable)
• 1 tbsp chives, chopped finely

Method

Preheat the oven to 190C, gas mark 5

Mix the breadcrumbs with the sundried tomato paste, harissa paste and olive oil. 

Line and oil a baking tray and place the cod on the tray skin side down. (The skin protects the fish and will remain on the tray after removing from the tray)

Top the cod with the tomato crumb and place in the fridge until ready to cook.

Heat the olive oil in a pan and cook the shallots for 5-10 minutes until really soft and glossy. Add the garlic and cook for a couple of minutes, then add the cannellini beans, capers, tomatoes and stock.

Simmer for a further 5-7 minutes until the tomatoes become soft.

Put the crumb topped fish in the oven and bake for 15 minutes until the crumb is golden and crispy and the flakes of the fish are falling apart.

Using a fish slice, remove the fish very carefully from the tray and leave the skin behind.

Spoon a large serving of the stew into a bowl, and add some chives. 

Top with the fish and serve.