- 2 skinless cod fillets
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 thyme sprigs, leaves picked
- ½ lemon, sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 77g pack smoked diced pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- ½ small Savoy cabbage, finely shredded
- 400g can butter beans, drained and rinsed
- 50ml single cream
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.
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.