Cod Loin and Fasulye Bake

This is, yet again, my version of another traditional Turkish recipe, Fasulye. Fasulye literally translates as 'beans' and the dish can be prepared and cooked in a few different ways: 

*using fresh green/runner beans, stewed with vegetables in a rich tomato sauce

*dried cannellini beans, soaked overnight and cooked as above

*dried cannellini beans, soaked overnight and boiled up with carrots, onions, celery and potatoes. The beans and vegetables are then drained and dressed with lots of lemon juice, oil and chopped flat leaf parsley.

The first two go well with meat or chicken, i.e. fried Turkish meatballs, roast lamb or roast chicken, and the last one is often served with fish.

My recipe is a modern variation of the latter, and is prepared in one dish with a cod loin fillet, but you can use any white fish you like.

Recipe (serves two):

1 large cod loin (500g) cut into 2

1 x 400g tin Butter beans or Cannelini beans

2 small/1 large carrot, sliced thinly on the diagonal 

1 large celery stick, sliced thinly on the diagonal

1 large onion, halved and sliced thinly 

12 black olives, sliced in half 

10 baby tomatoes (cherry or plum etc)

Large sprig on flat leaf parsley, finely chopped

2 tablespoons olive oil

100 ml white wine

100 ml chicken/vegetable stock

1 lemon, sliced thinly

1 teaspoon thyme 

Pinch of salt

1/2 teaspoon black pepper

Method:

* Preheat the oven to 200 degrees C (390 degrees F, gas mark 6)

*  Prepare vegetables and ingredients as above

* Cut two large piece of foil and lay each in a roasting tray, lifting up the side of the foil to creat parcels

* This is the easy bit - split all of the ingredients above in half (apart from fish and parsley) and place into each of the tin foil parcels. Stir the ingredients, and lay the pieces of fish on top of the veg and beans in each of the two parcels. Sprinkle each piece of fish with parsley, season with salt and pepper, seal up the parcels and roast in the oven for 20 minutes. 

TOP TIP: You'll need a spoon, as the wine and stock make almost a broth like juice, which is out of this world, and a nice piece of crusty bread to mop up the remaining juices just finishes it off. One of my favourites.