Cod with Lemon, Capers & Butter Beans
Flaking white cod sat on a glossy heap of lemony beans and wilted spinach, capers winking through, with torn parsley and a final slick of olive oil pulling it all together.
Ingredients
Serves 4- 600gcod fillets, about 4 portions
- 3 tbspolive oil, divided
- 1lemon, zested and juiced
- 480gdrained butter beans (about 2 × 400g tins), rinsed
- 1shallot, finely sliced
- 2garlic cloves, thinly sliced
- 2 tbspcapers, drained
- 60mlwater
- 80gspinach
- 15gflat-leaf parsley, roughly chopped
- black pepper, to taste
- fine salt, to taste
Method
- Season the cod with fine salt, black pepper and half the lemon zest. Reserve the remaining zest and 5g of the parsley for finishing.
- Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Cook the shallot and garlic for 3 to 4 minutes until softened and fragrant, without taking on colour.
- Add the butter beans, capers and water. Simmer for 3 to 4 minutes until the liquid has reduced to a glossy coating and a few beans are beginning to break down.
- Fold in the spinach and cook for 1 minute until just wilted. Stir in 10g of the parsley and half the lemon juice, then taste and season with more salt or pepper if needed.
- Heat 1 tbsp of the olive oil in a second frying pan over a medium-high heat. Cook the cod presentation-side down for 3 to 4 minutes until deeply golden at the edges, then turn it.
- Cook for 2 to 3 minutes until the cod is opaque through the thickest part and flakes easily. Take the fish off the heat.
- Divide the glossy beans and spinach between four shallow bowls, keeping the capers visible, then set the cod on top. Drizzle over the final 1 tbsp olive oil and remaining lemon juice, then scatter with the reserved lemon zest and parsley.
Per serving
- kcal
- 330
- protein
- 37g
- fibre
- 7.8g
- carbs
- 18.8g
- fat
- 12g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.