Tom Kerridge’s Cowboy Butter Baked Cod Loins
By M&S Food
Published on 18 August 2025
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 butter beans, juicy tomatoes and parsley for a burst of freshness, just add crusty bread.Time and servings
35 minsTotal time
2Servings
10 minsPrep time
25 minsCooking time
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
Method
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.