Spanish cod with oregano-braised broad beans and spicy salsa

Judith Hann / 04 October 2017

A Spanish-influenced cod and broad bean recipe from herb expert Judith Hann.

Preparation time

20 minutes

Cooking time

35 minutes

Serves

4



Ingredients

  • 100ml/3½fl oz/scant ½ cup olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 450g/1lb/3½ cups shelled broad beans
  • 2 tbsp chopped fresh oregano leaves or 1 tbsp dried juice of 1 lemon
  • 4 cod fillets, about 140g/5oz each
  • Sea salt and freshly ground black pepper

For the spicy salsa

  • 250g/9oz tomatoes, skinned, deseeded and finely chopped, about 100g/3½oz prepared weight
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp sherry vinegar
  • 2 tbsp olive oil

Method

I always harvest and dry lots of oregano, then I use it throughout the year for recipes where the dried herb is better than fresh leaves. For example, it is usually preferred by Italian cooks for their many tomato-based pizza and pasta recipes. During a recent holiday in Sicily in late spring, the food markets were selling bunches of dried oregano, but I did not see fresh leaves for sale. Many Greek and Spanish recipes can use dried or fresh oregano, including this Spanish-influenced fish dish.

To make

Heat about half the oil in a frying pan over a gentle heat and fry the onion for about 10 minutes until softened, then add the garlic and fry for 2 minutes. Add the beans and oregano, then add the lemon juice and pour over enough water to just cover the beans. Season with salt and pepper. Bring to the boil, then simmer gently for 15 minutes until the beans are tender.

Make the salsa by mixing together all the salsa ingredients.

Heat the remaining oil in a frying pan over a medium heat and fry the cod for 4 minutes on each side. Divide the beans among serving plates, top with a piece of cod and serve with the salsa.

Herbs

Herbs by Judith Hann

Recipe extracted from Herbs: Delicious Recipes and Growing Tips to Transform Your Food by Judith Hann © Nourish Books 2017, commissioned photography by Tamin Jones. £20.

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