Crusted Cod Loin with Butter Beans

Ingredients:

1. 40g Breadcrumbs 

2. 300g Cod Loins 

3. 2 tbsp Parmesan Cheese 

4. Zest of 1/2 a Lemon 

5. 10g Fresh Basil Leaves 

6. 10g Fresh Parsley 

7. Half an Onion 

8. 250ml Chicken Stock

9. 200g Baby Plum Tomatoes 

10. 2 tbsp Tomato Puree

11. Squeeze of a lemon 

12. 240g Butter Beans 

13. Black ground pepper to taste 

Directions

1. To prepare breadcrumbs: Take two slices day-old white bread with the crusts removed. Tear the bread up and dry it out in a oven under a low heat. Then place into a food processor fitted with a blade. Blitz the bread in bursts remove from blender and push them through a coarse sieve.

2. To prepare the crush: Grate the parmesan cheese, finely chop basil and parsley. In a large bowl mix the breadcrumbs, Parmesan, basil and parsley. Add a squeeze of lemon juice and bring together with finger tips

3. To prepare the Sauce: Finely dice the onion. Add tbsp of olive oil to a frying pan and over a higher heat sweat onions.  Reduce heat and add the chicken stock. Quarter the tomatoes and add to the pan along with the tomato purée, stir well. Increase the heat to bring to the boil then reduce the sauce by lowering heat to a simmer for 5minutes. 

4. Layer the top surface of the cod loins with the prepared crust.  In a second frying pan add a tbsp of olive oil over a high heat, add the cod loins and reduce to a medium heat. Cook over the hob for around 5minutes ( depending on the thickness of the loins) 

5. Returning to the sauce add the butterbeans and season to taste, continuing to reduce at a simmer. 

6. Place the pan of cod loins under the grill on a high heat  for around 3/5 minutes to cook through cod loin and crust. 

7. To serve spoon a bed of the butterbean sauce, top with the crusted cod loin and sprinkle with a garnish of parsley. 

8. Enjoy!