Cod, kale and marinated beans
-
Loading... - Justin Black
- 12 Apr 2022
- 323 Views
- 0 Like
- 0 Comment
Ingredients
· ½ shallot, finely chopped
· 2 tsp red wine vinegar
· 50g curly kale, tough stems removed, torn
· 1 tbsp olive oil, plus 2 tsp
· 1 tsp lemon juice
· 400g cannellini beans, drained and rinsed
· sundried tomatoes in oil, finely chopped
· ¼ tsp dried chilli flakes
· 1 garlic clove, crushed
· 1 tbsp flat-leaf parsley, mint and dill, finely chopped
· 150g skin-on cod fillet
· 1 tsp unsalted butter
Method
· STEP 1
Put the shallot in a large bowl along with the vinegar. Leave to sit for 5 minutes. Meanwhile, put the kale in another bowl and drizzle with 1 tsp of olive oil and the lemon juice. Massage for 2-3 minutes to help soften the kale. Add the beans, tomatoes, chilli flakes, garlic and herbs, along with the kale, to the bowl with the shallots. Drizzle over 1 tbsp of olive oil and gently stir to combine. Season and leave to sit for 10 minutes.
· STEP 2
Add the remaining 1 tsp of oil to a large non-stick frying pan and put over a medium-high heat. Pat the cod dry and season. Once the pan is hot, add the fish, skin-side down. Cook, undisturbed, for 2-3 minutes or until the skin is crispy and golden. Carefully turn over the cod and cook for 1 minute until just cooked through. Add the butter to the pan and, using a spoon, briefly baste the fish. Read More…
