Cowboy Butter Baked Cod Loins

Ingredients

• 60g M&S Cowboy Butter, halved

• 2 tsp extra-virgin olive oil

• 1 small red onion, quartered and thinly sliced

• 1 red pepper, halved, deseeded

• ½ tsp sweet smoked paprika

• 437g jar M&S giant butter beans

• 10 x piccolo vine tomatoes, halved

• 2 M&S Collection Cod Loins

• 1 tbsp flatleaf parsley, chopped

Directions

• Step 1

  Heat oven to 180°C/ 160°C fan/ gas 4. Cut one 30g piece of butter into 4 thin slices and set aside.

• Step 2

  Put the remaining 30g piece of butter into a large non-stick frying pan with 1 tsp oil and set over a medium-high heat. Once the butter has melted, add the onion and cook for 1-2 mins.

• Step 3

  Cut each red pepper half into 3, then again to make thin strips. Add to the pan and cook for 2-3 mins. Stir in the smoked paprika and cook for 1 min more.

• Step 4

  Spoon the jar of giant butter beans into the pan, along with all the liquid from the jar. Bring to a gentle simmer, then stir through the cherry tomatoes and remove the pan from the heat.

• Step 5

  Divide this mixture between 2 ovenproof dishes. Set a piece of fish on top of each then season with salt and pepper. Top each with 2 slices of Cowboy Butter then roast for 15 mins, or until the fish is just cooked.

• Step 6

  To serve, drizzle with the remaining oil and sprinkle with parsley.