Speedy fish supper

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Good Food

2 ratings

Recipe by Good Food

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1. Tip butter beans into a shallow microwave dish. Stir in half the lemon oil, half the parsley and all the chorizo. Top with the cod fillets and the remaining oil. Cover the dish with cling film and pierce it a few times. Microwave on High for 4-5 mins, until the fish looks opaque and flakes easily.
2. Remove the fish from the dish. Stir together beans and chorizo and spoon onto plates. Top the beans with the fish and scatter with remaining parsley.

Per serving

523 kcalories, protein 48g, carbohydrate 17g, fat 30 g, saturated fat 7g, fibre 6g, salt 2 g

'This dish is a 5-minute delight, so perfect for mid-week suppers. The fish contrasts well with the sausage and the whole dish gave a great Mediterranean sense of well being.'

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• Joff

  02 December 2007

  Joff rated this recipe

  

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• Nic's Recipe

  21 January 2008

  Nic's Recipe commented on this recipe

  Is there a way to do it without a microwave? as I dont own one!

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• Mark

  28 February 2008

  Mark rated and commented on this recipe

  

  Not too bad a meal, I used undyed smoked haddock from M&S which was really nice but I found the butter beans a little dry. The chorizo we got from Sainsbury's, which was thinly sliced spanish chorizo and delicious.

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Ingredients

• 400g can butter beans , drained and rinsed
• 3 tbsp lemon-infused olive oil or 3 tbsp olive oil mixed with a little lemon juice
• 2 handfuls parsley leaves, roughly chopped
• 100g piece chorizo , chopped into small chunks
• 2 skinless white fish fillets (about 175g/6oz each)

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 400g can butter beans , drained and rinsed
• 3 tbsp lemon-infused olive oil or 3 tbsp olive oil mixed with a little lemon juice
• 2 handfuls parsley leaves, roughly chopped
• 100g piece chorizo , chopped into small chunks
• 2 skinless white fish fillets (about 175g/6oz each)

Per serving

523 kcalories, protein 48g, carbohydrate 17g, fat 30 g, saturated fat 7g, fibre 6g, salt 2 g

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