tray-baked cod with runner beans, pancetta and pine nuts
Serves 4·Added 5 May 2026 by Tom Melhuish
MainGluten-Free
Ingredients
| 680g/1 1/2lb | runner beans, trimmed and sliced at an angle | |
| 1 | clove | garlic, finely sliced |
| salt and freshly ground black pepper | ||
| olive oil | ||
| 4 | cod steaks, on the bone(225g/8oz each) | |
| 12 | slices | smoked pancetta or streaky bacon |
| 1 | good handful | pine nuts |
| 2 | lemons, halved |
Method
1.Preheat the oven to 220°C/425°F/gas 7.
2.Place your runner beans in an appropriately sized roasting tin.
3.Throw in your garlic and a little salt and pepper, add just enough olive oil to coat the beans, and mix it all around.
4.Nestle the cod steaks in among the runner beans, lightly season again, and then place some pancetta over the cod and among the beans.
5.Sprinkle with pine nuts and drizzle a little olive oil over the top.
6.Take your lemon halves and place them in the tray.
7.Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay kitchen foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed.
Recipe Notes
AI · may be inaccurate
Substitutions
- smoked pancetta → streaky bacon (alternative meat)
Tips
This is a meal in itself, so serve with all the lovely juices from the tray drizzled over the top.
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