Serving size

1 person 2 people 4 people

Ingredients

20g baby spinach
10g flaked almonds (Nuts)
280g diced cod fillets (Fish)
230g cannellini beans

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 unwaxed lemon
1 handful of fresh basil
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
1 courgette
2 garlic clove
1 shallot

Allergens

Contains: Nuts, Eggs, Milk, Fish

Nutritional Information

Ingredients

230g cannellini beans (use half)

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 unwaxed lemon (use half)
20g flaked almonds (use half) (Nuts)
1 handful of fresh basil (use half)
280g diced cod fillets (use half) (Fish)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata (use half)

(tomatoes, salt, citric acid)
40g baby spinach (use half)
1 courgette (use half)
2 garlic clove
1 shallot (use half)

Allergens

Contains: Nuts, Eggs, Milk, Fish

Nutritional Information

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High protein 1/3 daily fibre 5 of 5 a day New Low sat fat Nutrient dense Smaller portion

Mediterranean-style Cod Stew with Cannellini Beans & Almond Basil Pesto

Prep time: 20 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Fish

Cooking Instructions

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.

Pull out a medium lidded frying pan, a small bowl, a sieve, a measuring jug & a grater

Thinly slice the shallot and garlic. Slice the courgette into 1/2cm half-moons. Drain and rinse the beans
Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside

Reheat the frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the shallot and courgette and cook for 4-5 mins, until softening. Season with salt and pepper
Stir in the garlic and sundried tomato paste and cook for a further 1 min, then add the beans, passata and 100ml hot water (50ml for 1 person)
Bring the sauce to a boil, lay the cod evenly in the pan, cover with a lid and simmer for 20 mins, until the fish is cooked through

Meanwhile, roughly chop the almonds. Pick the basil leaves from the stalks and roughly chop. Zest half the lemon, then halve. Finely grate the cheese
In the small bowl, combine the basil with the chopped almonds, lemon zest, 1 tbsp olive oil and a pinch of salt and pepper. Stir in half the cheese, then set aside

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Rinse the spinach, then stir into the stew in the final 1 min, along with the remaining cheese. Cook until wilted, then squeeze in the juice from half the lemon. Season to taste
Share the cod stew between bowls, topped with the almond pesto. Serve with the remaining lemon, cut into wedges