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- 2
x 415g tins Heinz Beanz
- 1 Tbsp.
hot smoked paprika
- 1
red onion, roughly chopped
- 2
yellow peppers, deseeded and roughly chopped
- 2 tsp.
olive oil
- 4
cod fillets, skinned, around 125g each
- 6
tomatoes, roughly chopped
large handful coriander, roughly chopped
- Step 1Preheat oven to 200C (180C fan) mark 6. In a large roasting tin or ceramic oven dish, stir together Heinz Beanz, ⅔ of the paprika (reserving 1tsp for later), onion, peppers and plenty of seasoning. Cook in oven for 15min, or until veg start to soften.
- Step 2Mix remaining paprika and oil, brush over cod fillets and season. Stir tomatoes through bean mixture and top with the cod. Return to oven for 10-15min, or until fish is cooked and flakes when gently pressed. Sprinkle over coriander and serve with crusty bread, if you like, to mop up juices.
Per Serving:
- Calories: 353
- Fibre: 14g
- Total carbs: 39g
- Sugars: 18g
- Total fat: 4g
- Saturated fat: 1g
- Protein: 34g

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
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