- 2 x 290g 'No Catch....just cod ' boneless fillets, skin on (4 fillets in total)
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bunch spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large pinch saffron strands
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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 8 thick slices baguette, toasted
- 2 tbsp half-fat crème fraîche (optional)
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.
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.
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.