Haddock with cannellini beans & artichokes

This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • 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
MPU 2

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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