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Tom Kerridge’s Cowboy Butter Baked Cod Loins

By M&S Food
Tom Kerridge’s hearty yet vibrant Cowboy Butter Baked Cod Loin is oh so delicious. Created exclusively for M&S, the recipe takes tender fish and bakes it in a cheat’s chipotle-spiked butter. Paired perfectly with giant…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

Method

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

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