A ready-roasted cod fillet with beans already cooked means supper in minutes. Heat it gently with garlic and olive oil to revive it, and you'll have a warm, composed plate without any effort at all.

Serves 2. 12 minutes, 8 at the stove.

About 120 calories a serving, 21 g protein, 2 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Open the package of roasted cod and beans. Warm 2 tablespoons of olive oil in a large skillet over medium heat and add 2 thinly sliced garlic cloves, stirring often until golden and fragrant, about 2 minutes.3 min
2. Turn the heat to medium-low and gently pour the cod, beans, and their liquid into the pan, turning the fish once to warm both sides and heat through, about 4 minutes total.4 min
3. Season with salt and pepper to taste, slide onto plates, and serve at once with the beans and pan juices spooned over.

Note Swap canned white beans or chickpeas for the prepared product if you like. Leftovers keep refrigerated for two days and are good cold or reheated gently. Serve with crusty bread to soak up the pan juices, or over rice to stretch it.