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Cod with lemon and butter bean mash in bowl

Cod with butter bean colcannon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal646
fat41g
saturates23g
carbs21g
sugars6g
fibre11g
protein43g
salt1.9g
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Ingredients

  • 2 skinless cod fillets
  • 25g butter
  • 6 thyme sprigs , leaves picked
  • ½ lemon , sliced
  • 77g pack smoked diced pancetta
  • ½ small Savoy cabbage , finely shredded
  • 400g can butter beans , drained and rinsed
  • 50ml single cream

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.

  • STEP 2

    Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.

Goes well with

Recipe from Good Food magazine, January 2019

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A star rating of 4.8 out of 5.15 ratings
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