Roasted Cod with Butter Beans, Baby Plum Tomatoes and Asparagus

This is super quick and easy but looks quite fancy. Tastes very nice too. I made it on Sunday night when we felt like something nice and light. Most of the time you will find potatoes, pasta or rice on my plate at dinner time, but sometimes it is nice to leave them out. Roasting baby tomatoes is such a good trick to get a yummy dish very quickly. The seasoned juices make a really lovely sauce.

Cod Fillets

Butter Beans (Tinned)

Baby Plum Tomatoes

Asparagus

Garlic

Fresh Thyme

Lemon Juice

Olive Oil

Sea Salt and Black Pepper

Put the fish in a baking tray, dot with chopped garlic and thyme. Squeeze the juice out of a lemon over it, then season and drizzle with a little olive oil. Roast in the oven for 20 minutes at 200 degrees. Put the tomatoes in an oven proof dish, season and coat with olive oil. Roast together with the fish. Warm up a non stick frying pan to a medium heat then fry the asparagus slowly without any oil until lightly charred. When the tomatoes are soft but not completely disintergrated, place them in a bowl with the butter beans and let them warm through. Add the cooked asparagus and serve!