Cod Fillets with Bean Colcannon
Cod Fillets with Bean Colcannon



  • 2 cod fillets, skin removed
  • 25g butter
  • 6 thyme sprigs, leaves only
  • ½ lemon, sliced
  • 100g diced smoked pancetta or bacon lardons
  • ½ small cabbage, shredded
  • 400g tin of butter beans, drained
  • 50ml cream
  • Preheat the oven to 220C. Place the cod fillets on large squares of baking parchment, then top each piece of fish with 10g of butter, a few lemon slices and the thyme leaves. Season well, then fold and scrunch the paper to create a loose parcel. Bake for 10 mins.
  • Heat a frying pan and fry the pancetta until golden and crisp. Add a small knob of butter and the cabbage, then cook for 10 mins to soften. In a separate saucepan, gently heat and mash the butter beans, then mix the mashed beans through the cabbage and pancetta. Stir through the cream, season well, and serve with the baked fish.
10 mins
2 serving

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