This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender
Nutrition and extra info
- Healthy
- Gluten-free
Nutrition: per serving
- kcal579
- fat24g
- saturates3g
- carbs36g
- sugars9g
- fibre17g
- protein45g
- salt0.8g
Ingredients
- 400g can cannellini beans, drained and rinsed
Cannellini bean
can-a-leen-ee beenSlightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 small lemon, zested and juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small garlic clove, grated
- 1 tbsp roughly chopped parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 skinless haddock fillet
Haddock
haad-dokA white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 2 artichokes from a can, drained and halved
Method
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.
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).
Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.
Comments, questions and tips