COD WITH BUTTER BEAN COLCANNON

Cod with butter bean colcannon image

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

Provided by Esther Clark

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 646 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 43 grams protein, Sodium 1.9 milligram of sodium