Clay-Baked Pacific Cod Gratin with Onions and White Beans

From The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright © 2024. Photographs copyright © 2024 by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Yields 4 Servings
AuthorSteve Sando

Clay is perfect for a baked fish and bean recipe, but any gratin dish will do. Cod seems a little more forgiving than most fish, but check for doneness regularly. Fish can be overcooked on a dime, and there are variations in the size of the fish, gratin dishes, and ovens that can affect the ultimate cooking time. But with a little bit of attention to timing, this dish can warm up any fall or winter gathering. Pre-cook the beans according to package directions before starting the recipe.

 

This recipe, and others like it, can be found in the article “Foodies Obsess Over These Beans—3 Healthy and Delicious Ways to Cook with Them.”

How to Make It

1

Preheat the oven to 400°F.

2

In a baking dish, preferably a clay dish such as a Moroccan tagra or a gratin dish, arrange half the onion slices in an even layer. Add the beans on top and spread them out in a layer. Top with the rest of the onion slices and the thyme sprigs. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake until the onion has wilted some, about 10 minutes. Remove from the oven and carefully place the cod fillets on top. Drizzle generously with olive oil and season with salt and pepper.

3

Bake, uncovered, for about 10 minutes, then carefully flip the fillets. Continue to bake until the cod flakes easily with a fork, 12 to 15 more minutes. Sprinkle with chopped herbs (if using) and serve directly from the dish, passing lemon wedges at the table.

Ingredients

 1 large white onion, thinly sliced
 2 cups cooked, drained white beans, such as Rancho Gordo Marcella or Alubia Blanca beans
 6 sprigs thyme
 extra-virgin olive oil
 salt and freshly ground pepper
 1 ½ lbs boneless, skinless Pacific cod (3 to 4 fillets)
 chopped fresh herbs, such as parsley or dill (optional)
 lemon wedges, for serving

Directions

1

Preheat the oven to 400°F.

2

In a baking dish, preferably a clay dish such as a Moroccan tagra or a gratin dish, arrange half the onion slices in an even layer. Add the beans on top and spread them out in a layer. Top with the rest of the onion slices and the thyme sprigs. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake until the onion has wilted some, about 10 minutes. Remove from the oven and carefully place the cod fillets on top. Drizzle generously with olive oil and season with salt and pepper.

3

Bake, uncovered, for about 10 minutes, then carefully flip the fillets. Continue to bake until the cod flakes easily with a fork, 12 to 15 more minutes. Sprinkle with chopped herbs (if using) and serve directly from the dish, passing lemon wedges at the table.

Clay-Baked Pacific Cod Gratin with Onions and White Beans