Haddock with cannelloni beans & artichokes

Haddock with cannellini beans & artichokes

By Esther Clark
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(5 ratings)
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Prep: 10 mins Cook: 15 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal579
  • fat24g
  • saturates3g
  • carbs36g
  • sugars9g
  • fibre17g
  • protein45g
  • salt0.8g
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Ingredients

  • 400g can cannellini beans, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 small lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small garlic clove, grated
  • 1 tbsp roughly chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 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 skinless haddock fillet
    Haddock

    Haddock

    haad-dok

    A 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

  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.

  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).

  3. Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.

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Comments, questions and tips

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dave6376's picture
dave6376
4th Jun, 2018
4.05
Easy to make if perhaps a tiny little bit bland. It needs plenty of seasoning. I couldn't find tinned artichokes so I used some from a jar (sold as antipasti) which worked fine.
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