Baked Cod Wrapped in Bacon, Served with a Creamy Squash and Bean Casserole and Home-Grown Runner Beans

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2 people
Meal course
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1 .
For the sauce
2 .
For the fish
1 large
Red onion - peeled and finely sliced
125 grams
Squash - Peeled and cut into 1.5cm cubes
2 whole
Garlic clove - peeled and finely chopped
50 ml
White wine
400 g tin
Butter beans - drained and washed
400 g tin
Chopped tomatoes
1 tsp
Cayenne pepper
1 tbsp
Tomato Puree
50 ml
Double cream
2 medium
Cod fillet
3 whole
Bacon rashes
1 tbsp
Olive oil
1 Twist
Lemon - Juice
3 .
To serve
6 whole
Runner beans
1 whole
Lemon - Juice
3 tbsp
1 Twist
Salt and pepper
Baked Cod Wrapped in Bacon, Served with a Creamy Squash and Bean Casserole and Home-Grown Runner Beans
  1. In a large saucepan (ideally something like a Le Creuset) fry the onion in the oil for 5 minutes until soft and turning golden. Add the garlic and the squash and fry for a further 3 minutes, not forgetting to stir so that it does not stick to the pan.
  2. And the wine and beans and fry off for a couple of minutes before adding the tomatoes, puree and cayenne pepper. Cover the dish and simmer for about 40 minutes until the squash is soft.
  3. Remove the lid and simmer for another 15 minutes to remove any excess juices and therefore thicken the Casserole. Once it is nice and thick, stir in the cream.
  4. Preheat the oven to 180C
  5. For the roasted cod, wrap the cod in the bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.
  6. To prep your beans, cut them into thin strips and quickly simmer in the lemon juice, water and seasoning for 1-2 minutes; until soft but still lovely and green
  7. Plate all the ingredients, serve and enjoy

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