Braised cod with butter beans & mint

Braised cod with butter beans & mint

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(4 ratings)

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Cooking time

Prep: 12 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Buy sustainable cod and enjoy this nutritious, low-fat treat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
229
protein
32g
carbs
10g
fat
7g
saturates
1g
fibre
4g
sugar
2g
salt
2.01g

Ingredients

  • 2 x 290g 'No Catch....just cod ' boneless fillets, skin on (4 fillets in total)
  • 2 tbsp olive oil
  • 1 bunch spring onions
  • large pinch saffron strands
  • 2 garlic cloves, chopped
  • 400g can butter beans, rinsed and drained
  • 600ml fresh fish stock
  • small handful mint leaves, chopped

To serve

  • 8 thick slices baguettes, toasted
  • 2 tbsp half-fat crème fraîche (optional)

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Check the cod for bones and remove if necessary. Heat the oil in a flameproof casserole, add the spring onions, saffron and garlic, then cook over a low heat for 1-2 mins until soft.
  2. Add the butter beans and stock, then bring to the boil and season. Nestle the cod, skin-side up, into the butter beans, then cover and cook in the oven for 10 mins, or until the cod is just done. Lift from the oven and check the seasoning. Add the mint just before serving.
  3. To serve, put 2 slices of toasted baguette in a bowl, top with butter beans and cod (pulling away the skin if you want) then spoon the cooking juices around the fish. Finish with a dollop of crème fraîche.

Recipe from Good Food magazine, April 2006

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Comments

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rwgreenrose's picture
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sorry forgot to rate this.

rwgreenrose's picture
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I am also surprised at negative comments. I thought was amazing.
Used bonesless, skinless cod fillets. Fryed them off first in salt an cornflour, so was crispy. Then made the butter bean sauce thing seperately. And did bread and butter as a side dish.
I thought it was amazing, very flavoursome. Almost like a fish stew with attitude.
Will def make again.

rachstar's picture
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I'm surprised by the previous comments. I have made this on numerous occasions and it has always gone done well. I think the saffron, fish stock and mint makes a very flavoursome dish. The bread goes a little soggy but no different to dipping bread into soup. I love it.

carcasscruncher's picture

YUK

eleanormayo's picture
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Really disappointing. The bread just went all mushy and was a horrible texture with the fish & the rest of it didn't really have much flavour. A shame really as it was something I was looking forward to trying.

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