Cod with Butter Beans and Chard

Charmaine Lu -

  • 3 tbsp olive oil
  • 1 bunch of spring onions, chopped
  • 200g shredded Swiss chard
  • 2 crushed garlic cloves
  • ½ tsp paprika
  • 300ml chicken stock
  • 2 x 400g tins of butter beans, drained
  • 2 cod fillets, skin removed
  • 1 tbsp seasoned flour
  • Heat 2 tbsp of oil in a pan and cook the spring onions, chard stems and garlic for 4 mins or until the chard stems are tender. Stir in the stock, chard leaves, paprika and some seasoning, then cover and leave to simmer for 3 mins. Add the beans and heat through for 3 mins.
  • Dust the fish fillets in the seasoned flour, then fry in a clean pan with 1 tbsp of butter for 3 mins on each side. Remove, sprinkle with sea salt, then serve with the chard and bean stew.
25 mins
2 serving