Pan-seared cod finished in the oven, served on a rich cannellini bean and tomato sauce with fresh basil. Elegant enough for guests, easy enough for a weeknight — and on the table in 25 minutes. A few drops of truffle oil turn this into something truly special.
The Ingredients
For 4 servings · adjust with the +/− below
Fish
- Cod fillets4 pieces (~150 g each)
- Olive oila drizzle
- Salt & pepperto taste
Sauce
- Cannellini beans (tinned, drained)1 tin
- Fresh tomato, diced1 cup
- Courgette, small cubes1 cup
- Chicken stock200 ml
- Butter1 tbsp
- Truffle oil (optional)a few drops
To finish
- Fresh basilgenerous handful
How to make it
Step by step · 25 minutes · No fuss
Preheat the oven
Preheat your oven to 180 °C (fan). Make sure the rack is in the middle position for even heat distribution.
Sear the cod — one side only
Heat a drizzle of olive oil in an oven-proof pan over medium-high heat. Season the cod fillets with salt and pepper. Place them in the pan and sear on one side only until golden — about 2–3 minutes. Don't touch or flip them.
Finish in the oven & rest
Transfer the pan to the oven for 2 minutes. Remove and let the fish rest in the pan for another 2 minutes — this is what keeps it juicy and tender.
Make the bean sauce
While the fish rests, combine the cannellini beans, diced tomato, courgette and chicken stock in a pan. Add a few drops of truffle oil if using. Bring to the boil and let it reduce for 3–4 minutes until lightly thickened. Stir in the butter at the end for a silky finish.
Plate & serve
Spoon the bean sauce generously into a deep plate or wide bowl. Place the cod fillet on top — seared side facing up. Finish with plenty of fresh basil leaves and serve immediately.
This is my go-to when I want to cook something that feels impressive without spending hours in the kitchen. The cannellini beans do all the heavy lifting — they soak up the tomato and stock beautifully and make the sauce feel much more luxurious than the effort involved. The truffle oil is optional but honestly, those few drops make all the difference.
— Bo 🐟Save this recipe on Pinterest
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