Baked Fish with Braised Broad Beans

Charmaine Lu -
  • 1 litre chicken stock
  • 4 sliced celery stalks
  • 2 romaine lettuces, sliced
  • 300g peas
  • 350g broad beans, podded
  • 450g spinach
  • 4 x 150g cod fillets or similar firm white fish
  • 1 sliced lemon
  • 2 tsp olive oil
  • 2 tbsp chopped mint
  • Preheat the oven to 220C. Pour the stock into a pan with the celery and lettuce, then simmer - covered - for 10 mins. Add the beans and peas, and cook for a further 8 mins with the lid on. Stir in the spinach, and leave to wilt.
  • Meanwhile, season the fish and top with sliced lemon. Drizzle with oil and bake for 10 mins or until cooked through. Stir the mint into the vegetables, then ladle the broth and vegetables into bowls and top with the fish. Delicious.
25 mins
2 serving