Another recipe from Ruth Watson’s ” The Really Helpful Cookbook”.
Ingredients
- 5 tbsp extra virgin olive oil
- 3 plump cloves garlic crushed, peeled and finely chopped
- 2 shallots peeled and finely chopped
- 2x425 g canned cannellini beans drained and rinsed
- 1 large handful fresh flat leaf parsley, including stalks roughly chopped
- 2 tsp marigold swiss bouillon powder
- 8 tbsps boiling water
- 8x85g pieces cod fillet skinned
- a little plain flour
- juice of 1/2 lemon
Servings:
Instructions
- To make the bean puree heat a large saute pan over a low to medium flame. Add 2 tbsps oil then the chopped garlic and shallots. Fry for 4-5 minutes until softened and lightly coloured.
- Increase the heat slightly and stir in the beans, parsley, marigold bouillion and boiling water. Season and cook for 2-3 minutes stirring vigorously. As soon as it is piping hot scrape everything into a food processor and whisk for 1-2 minutes until reduced to a smoothish puree. Check seasoning and keep warm.
- In the meantime season the cod fillets with salt and pepper, then dust them with a little plain flour and lightly oil them.
- Heat the frying pan over a very high flame. Pour in 2 tbsps olive oil and wait until it is very hot. Put in the cod fillets and cook for about 2 minutes , then turn over and cook for a further 3-4 minutes until the flakes of fish are opaque and the outside is golden black.
- Divide the hot bean puree between 4 warmed plates and put the cod on top. Sprinkle on a little lemon juice before eating immediately.
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