Cod with butter bean colcannon
By Esther Clark
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
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Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 646
-
fat 41g
-
saturates 23g
-
carbs 21g
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sugars 6g
-
fibre 11g
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protein 43g
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salt 1.9g
Ingredients
- 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
Method
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.
