Cod with butter bean colcannon

Contains pork – recipe is for non-Muslims only

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

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 646
  • fat 41g
  • saturates 23g
  • carbs 21g
  • sugars 6g
  • fibre 11g
  • protein 43g
  • salt 1.9g


  • 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


  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.

  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.