Haddock with cannellini beans & artichokes
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender
| Nutrient | Unit |
|---|---|
| kcal | 579 |
| fat | 24g |
| saturates | 3g |
| carbs | 36g |
| sugars | 9g |
| fibre | 17g |
| protein | 45g |
| salt | 0.8g |
Ingredients
- 400g can cannellini beans , drained and rinsed
- 1 small lemon , zested and juiced
- small garlic clove , grated
- 1 tbsp roughly chopped parsley
- 2 tbsp olive oil
- 1 skinless haddock fillet
- 2 artichokes from a can, drained and halved
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. In a bowl, mix the beans, zest and juice of half the lemon, the garlic and parsley. Stir through 1 tbsp olive oil and season to taste. Very lightly crush the beans with the back of a wooden spoon, keeping some of them whole.
- STEP 2
Cut a large square of baking parchment, spoon the beans onto the centre and top with the fish. Scatter the artichokes around the fish, drizzle over the remaining olive oil, squeeze a little lemon juice over and season well. Bring both sides of the parchment upwards and fold together to create a tight seal, then twist the ends tightly (like a giant sweet).
- STEP 3
Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.
Goes well with
Recipe from Good Food magazine, January 2017
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