Beany Fish and Tomato Dinner

The ingredients combine well in this Beany Fish and Tomato Dinner. It combines white fish and rose coco beans (see notes) with chopped tomato and a little paprika for a great sauce. It could easily be eaten alone with just some bread.

Turning this into a full dinner involved adding potato cakes and carrots to the basic sauce. Still a simple meal to make but much more filling with that on the plate.

Beany Fish and Tomato

Serves 1


  • 1 frozen white fish fillet
  • 400g/14oz can chopped tomatoes
  • 400g/14oz can rose coco beans (see notes)
  • paprika
  • ground garlic
  • salt
  • handful frozen baby carrots
  • 2 potato cakes

Method for sauce

  1. Put the fish fillet into a microwavable bowl
  2. Add about ⅓rd of the can of tomatoes. Put the rest into a container then seal and store in the fridge for another recipe.
  3. Rinse 3-4 Tbsp of the rose coco beans then spoon evenly around the fish.
  4. Sprinkle on paprika, garlic powder and salt to taste. No need to mix as they will merge in as everything cooks.
  5. Cover and microwave for 4-7 minutes (depends on power) until everything is cooked. The sauce should be hot and the fish should be tender.
  6. Serve with a bread of you choice.

Making a meal of it

The sauce is quite substantial but somewhat lacking as a full meal. So time to add a little more to cook with it.
Beany Fish and Tomato Dinner

  1. Start with the carrots. They need to go into a small microwavable container with a around 1 Tbsp water and a little salt. Stand that on top of the covered fish sauce mixture and cook for the same time.
  2. About 30-60 seconds before everything else is finished then carefully put the potato cakes onto the top of the carrots so that they can get hot.
  3. Once all is fully cooked then carefully remove from the microwave and stand on a heat proof surface.
  4. Drain the carrots and add to the bowl with the fish and tomato sauce.
  5. Add the potato cakes to one side and your Beany Fish and Tomato Dinner is ready to serve. Add bread for the hungrier.


Rose Coco Beans

You may have never heard of them.
Neither had I until recently when my regular supermarket sent me a can as a substitute for something else. After doing some research, I think I managed to work it out.
They go under numerous names with the one I recognised being Borlotti Beans. I found them in a US supermarket as Roman Beans then they also seem to be called Cranberry Beans.
They are small, slightly brownish beans flecked with a little red.


Virtually unlimited because the sauce will work equally well with other ways of serving potato like roast or mashed. Pasta or rice would also be a good match.
Then there are many choices of vegetables to use. Just experiment with whatever it is that you feel inclined to eat.

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