The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 unwaxed lemon (use half)
-
20g gherkins (use half) (Sulphites)
-
1 tbsp nutritional yeast (use half)
- 1 handful of fresh dill (use half)
- 1 cod fillet (skin off) (Fish)
- 1 onion (use half)
- 1 aubergine (use half)
-
230g butter beans (use half)
- 2 garlic clove
-
200g passata (use half)
- 6 baby potatoes
- 1 courgette (use half)
Fish, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 69Kcal | 677Kcal |
| 291kJ | 2831kJ | |
| Fat | 1.8g | 18g |
| of which saturates | 0.3g | 2.5g |
| Carbohydrates | 8g | 80g |
| of which sugars | 1.9g | 18g |
| Protein | 4.9g | 48g |
| Salt | 0.13g | 1.3g |
| Fibre | 1.8g | 18g |
Ingredients
Ingredients
- 1 unwaxed lemon
-
1 tbsp nutritional yeast
-
20g gherkins (Sulphites)
- 1 handful of fresh dill
-
230g butter beans
- 1 courgette
-
200g passata
- 1 onion
- 6 baby potatoes
- 1 aubergine
- 2 cod fillets (skin off) (Fish)
- 2 garlic clove
Fish, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 65Kcal | 538Kcal |
| 274kJ | 2251kJ | |
| Fat | 1.8g | 15g |
| of which saturates | 0.3g | 2.3g |
| Carbohydrates | 7g | 55g |
| of which sugars | 2.0g | 16g |
| Protein | 5.5g | 45g |
| Salt | 0.15g | 1.2g |
| Fibre | 1.9g | 16g |
Mediterranean Baked Cod with Dill Roasties, Aubergine & Tomato Butter Beans
You’ll roast responsibly-sourced cod till golden on the outside, and delicately flaky in the middle. Serve over a rich tomato stew, starring fibre-rich butter beans, vibrant courgettes and gooey aubergines. On the side? Crispy roasted potatoes topped with dill and gherkins.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pul out a large saucepan, a small bowl, a sieve & a measuring jug
Roast the potatoes
- Halve the potatoes (quarter any large ones)
- Place onto a lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until golden and cooked through
Bake the fish & prep
- Meanwhile, dice the aubergine and courgette into 2cm chunks
- Place both onto the other lined baking tray. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Place the cod alongside the veg, drizzle with 1 tsp olive oil and season. Roast for 22 mins, until the fish is cooked through and the veg is soft and golden
- Meanwhile, finely slice the onion. Thinly slice or crush the garlic. Roughly chop the dill and gherkins. Drain and rinse the beans
Simmer simmer
- Heat the large saucepan with 2 tsp olive oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic and cook for 30 secs, then stir in the beans, passata, nutritional yeast and 100ml water (50ml for 1 person). Simmer for 6-8 mins, until the sauce thickens
Finishing touches
- When ready, stir the roasted aubergine and courgette into the beans. Add a splash of water if the sauce gets too thick. Season with salt and pepper
- In the small bowl, mix the gherkins, half the dill and juice from the lemon with 1 tsp olive oil. Season with salt and pepper to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the cod between plates, with the potatoes and beans alongside. Drizzle over the gherkin dressing and scatter the potatoes with the remaining dill to finish
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