Cod with Creamed White Beans.
This is another recipe that gets made weekly in our house because it’s so quick, easy and so, so delicious. I’ve named it after my favourite combo, cod & white beans, however really you can use any combination of fish and beans you like. It also works perfectly well with frozen fish if that’s all you can get your hands on, just cook it as per the packet and adjust recipe timings accordingly.
Ingredients.
2 pieces of cod, skin-on
100g pancetta, or lardons/streaky bacon
1 shallot, finely diced
1 tin of white beans (cannellini or butter), rinsed and drained
150ml single cream
A splash of white wine
A handful of cavolo nero, finely shredded (optional)
1 lemon, zest & juice
A handful of flat leaf parsley, chopped
Equipment.
Frying pan (oven safe) for the cod
Saute pan or medium saucepan for the beans
Method.
Preheat the oven to 180c
Cover the base of a frying pan with cooking oil. When smoking hot, place the seasoned cod skin side down in the oil.
Fry the cod on it’s skin until golden, turn in onto it’s flesh for one minute, then back on to it’s skin and into the preheated oven for 6-8mins (allow the cod to rest for 5 mins before serving).
While the cod is cooking, add the pancetta to a separate pan and cook until golden.
Reduce the heat and add the shallot - cook until softened.
Add the beans and a splash of white wine, cooking off the alcohol before adding the cream.
Simmer until thickened, then add the cavolo nero (if using) and stir through
Finish with the lemon juice, zest & parsley.
To plate up, spoon the beans onto a plate or bowl, and serve the cod on top.
