Braised cod with butter beans & mint

Braised cod with butter beans & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 12 mins Cook: 15 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    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 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



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

  • 2 garlic cloves, 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.…

To serve

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th May, 2016
Halved the recipe but just used one cod fillet and served for one, but without the bread
26th Apr, 2012
sorry forgot to rate this.
26th Apr, 2012
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.
6th Apr, 2012
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.
30th Nov, 2009
10th Feb, 2009
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?