Cod with bocconcini, green beans & cherry tomatoes

What goes in

• 2 cod fillets (about 300 g total)
• 200 g cherry tomatoes, halved
• 150 g green beans, trimmed
• 150 g bocconcini (small mozzarella balls)
• 3 tbsp olive oil
• 100 ml white wine
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme
• 1/2 lemon, juiced
• Salt and black pepper, to taste

How to do it

1. 01

   Bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes until just tender. Drain and set aside.

2. 02

   Heat the olive oil in a large stainless steel pan over medium heat. Add the halved cherry tomatoes and cook for a few minutes until they begin to soften and release their juices.

3. 03

   Pour in the white wine, then add the crushed garlic and thyme sprigs. Let it simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly.

4. 04

   Add the blanched green beans to the pan and stir to combine.

5. 05

   Drop the bocconcini into the pan, cover with a lid, and simmer on low heat for about 8 minutes until the cheese begins to melt.

6. 06

   Meanwhile, season the cod fillets with salt and pepper. Heat a separate pan over medium-high heat and sear the cod on all sides, about 4 minutes per side, until golden and just cooked through.

7. 07

   Gently transfer the seared cod into the pan with the tomatoes, beans and melted bocconcini. Squeeze the lemon juice over the top and gently mix everything together, trying not to break up the fish too much.

8. 08

   Serve immediately, spooning the pan sauce generously over the fish and vegetables.