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Braised cod with butter beans & mint

Braised cod with butter beans & mint

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(4 ratings)

Prep: 12 mins Cook: 15 mins

Easy

Serves 4
Buy sustainable cod and enjoy this nutritious, low-fat treat

Nutrition and extra info

Nutrition: per serving

  • kcal229
  • fat7g
  • saturates1g
  • carbs10g
  • sugars2g
  • fibre4g
  • protein32g
  • salt2.01g
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Ingredients

  • 2 x 290g 'No Catch....just cod ' boneless fillets, skin on (4 fillets in total)

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bunch spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large pinch saffron strands

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 garlic clove, chopped
  • 400g can butter beans, rinsed and drained
  • 600ml fresh fish stock
  • small handful mint leaves, chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

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

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.

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Comments (6)

catie74's picture

Halved the recipe but just used one cod fillet and served for one, but without the bread

rwgreenrose's picture
5

sorry forgot to rate this.

rwgreenrose's picture
5

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
4

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.

eleanormayo's picture
2

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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