Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Halve the tomatoes, finely chop the garlic and halve the olives. Finely grate the lemon zest and squeeze the lemon for its juice. Pat the cod dry with a paper towel.
Pre-bake the bean base
Add the beans, tomatoes, garlic, olives, capers, oregano, olive oil, salt and black pepper to a baking dish approximately 25 × 30 cm. Toss to combine and bake for 15 minutes at 200 °C, until the tomatoes have softened and begun to release their juices.
Add the spinach and cod
Remove the dish from the oven and stir the spinach into the hot bean mixture so it starts to wilt. Arrange the fillets on top and drizzle them evenly with half of the lemon juice.
Finish baking the fish
Return the dish to the oven and bake for 12 to 15 minutes at 200 °C. The cod is ready when it is opaque and flakes easily; it should reach 63 °C in the thickest part.
Finish with lemon and serve
Drizzle the finished dish with the remaining lemon juice and sprinkle with the lemon zest. Divide into four portions, making sure everyone gets a fillet and a generous helping of beans and vegetables. Serve hot.
