Baked Cod with tomatoes and beans

Gosh, what a horrible title I've given this. Totally doesn't do the dish justice, but I didn't know what else to call it. Anyway, I really liked this dish, mostly because it's super healthy for you, but still has a ton of flavor. I served it with quinoa, which I have recently discovered. Quinoa is amazing! It has tons of fiber and really absorbs any flavor you put with it. I just mixed up quinoa with a bunch of vegetables and a little bit of balsamic vinegar.

Back to the star of the dish, you could probably make this dish with any other light flaky fish, but I particularly like cod so I used cod. Here are the instructions.

Ingredients:
1 teaspoon thyme
1/2 pint cherry tomatoes
3/4 can of Northern beans
2 fillets of cod
1/2 teaspoon salt
1/2 teaspoon pepper
water

Instructions:

1. Preheat oven to 425 degrees.


2. Put some oil in the pan.


3. Cut cherry tomatoes in half and put them in the saucepan with oil.


4. Add a little water (about a tablespoon.


5. Let tomatoes break down.


6. Add beans and stir until beans are hot.


7. Prepare fish with salt and pepper.


8. Put in casserole dish with tomato mixture on top.


9. Bake for 15-20 minutes until fish is cooked through.


10. Serve!

And that's it! Easy Peasy.