![Clock Image](/images/layout/rb_recipe_clock.png)
![Recipe Box Recipe Main Image](/media/5181_25144_z.jpg)
- 2 courgettes
- 250g cherry tomatoes
- 2 cod fillets
- 1 tbsp capers
- 1 lemon
- 50g rocket
- 400g tin of butter beans
- Sea salt
- Freshly ground pepper
- 3 tbsp olive oil
- Large pan
- Baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends off the courgettes and slice them into thin rounds. Halve the cherry tomatoes. Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Slide the courgette and cherry tomatoes into the pan. Season with a good pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened.
- 2.
Meanwhile, line a baking tray with baking paper and pop the cod fillets on top. Rub the cod fillets with 1 tbsp olive oil and a pinch of salt and pepper. Slide the fish into the oven and roast for 12-15 mins, till cooked through and flaky.
- 3.
While the cod and veg cook, drain 1 tbsp capers and rinse under a cold tap. Shake them dry and tip them into a mixing bowl. Grate in the lemon zest and squeeze in the juice. Finely chop half the rocket and add to the bowl. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Stir well.
- 4.
Drain and rinse the butter beans. Shake dry and add them to the pan with the courgettes and tomatoes. Stir and warm through for 3-5 mins.
- 5.
Divide the beans and veg between a couple of plates. Top with the remaining rocket leaves add a cod fillet to each plate. Spoon over the lemony caper sauce to serve.