One-pot cabbage & beans with white fish

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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1. Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
2. When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

OR WHY NOT TRY...

Cutting a cabbage into wedges and cooking it in a lidded pan with a small amount of chicken stock and a knob of butter until wilted. Serve the cabbage with its buttery juices.

PER SERVING

423 kcalories, protein 42g, carbohydrate 29g, fat 16 g, saturated fat 4g, fibre 0g, salt 1.45 g

Latest comments and suggestions

• Jane

  21 February 2009

  Jane rated and commented on this recipe

  

  Saw this in the magazine and thought it would work - and it does! Didn't think before that cabbage and fish went together but done this way, it's tasty and we enjoyed it with sea bass fillets. Will try it again with chicken, and might add garlic to it.

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• Naomi

  26 February 2009

  Naomi rated and commented on this recipe

  

  This is one of the few dishes that actually makes you feel healthy by simply eating it. I don't eat meat so added the bacon to my husbands meal at the end. I will definately be making this again.

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• loopyloo

  27 February 2009

  loopyloo rated and commented on this recipe

  

  If a boys aged 12 and 10 and a little girl just aged 3 wolfed this down it can't be bad - did it with some very fresh Pollack and it was a lovely warming dinner - the boys even asked for the juices in the bottom of the pan and a slice of bread to mop up ! Used smoked Lardons rather than streaky gave it a bit more of a chunky feel. Recommend.

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• Carol

  27 February 2009

  Carol rated and commented on this recipe

  

  We had this last night and it was a great success, couldn't get hake so had whiting instead and it was lovely. I will definitely be making the cabbage and beans again as it will go with lots of other things. We are off to France in a couple of weeks so will be making this recipe for some friends over there when they visit.

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• JoFo

  04 March 2009

  JoFo rated and commented on this recipe

  

  This was absolutely brilliant - I did have problems with the fish sticking in the pan, so next time I will grill rather than fry - but the flavours were amazing, and it was so easy to do! Will definitely be making this one again.

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• Janet

  06 March 2009

  Janet rated and commented on this recipe

  

  Possibly the best use for cabbage ever! Made this twice and used anchovies instead of bacon the second time.

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• Louise

  11 July 2009

  Louise commented on this recipe

  We tried this last night & didnt like it. We found it very bland & uninteresting.

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• Louise

  11 July 2009

  Louise rated and commented on this recipe

  

  We tried this last night & didnt enjoy it al all. It was very bland & uninteresting.

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• Chunky monkey

  16 July 2009

  Chunky monkey rated and commented on this recipe

  

  this is so easy and so tasty, and a great healthy option - fab for weightwatchers everywhere!

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• asterixx20

  22 September 2009

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Ingredients

• small knob of butter
• 5 rashers smoked streaky bacon , chopped
• 1 onion , finely chopped
• 2 celery sticks, diced
• 2 carrots , diced
• small bunch thyme
• 1 savoy cabbage , shredded
• 4 tbsp white wine
• 300ml chicken stock
• 410g can flageolet beans in water, drained

FOR THE FISH

• 4 fillets sustainable white fish , such as hake, about 140g/5oz each, skin on
• 2 tbsp plain flour
• 2 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Super healthy

Ingredients

• small knob of butter
• 5 rashers smoked streaky bacon , chopped
• 1 onion , finely chopped
• 2 celery sticks, diced
• 2 carrots , diced
• small bunch thyme
• 1 savoy cabbage , shredded
• 4 tbsp white wine
• 300ml chicken stock
• 410g can flageolet beans in water, drained

FOR THE FISH

• 4 fillets sustainable white fish , such as hake, about 140g/5oz each, skin on
• 2 tbsp plain flour
• 2 tbsp olive oil

PER SERVING

423 kcalories, protein 42g, carbohydrate 29g, fat 16 g, saturated fat 4g, fibre 0g, salt 1.45 g

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