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Haddock with braised beans, Swiss chard & pesto
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1 tbsp olive oil
2 cloves garlic, sliced
100g Swiss chard, leaves and stalks separated
400g can flageolet or cannellini beans, drained and rinsed
200ml Cooks’ Ingredients Vegetable Stock
240g pack haddock fillets
½ lemon, cut into wedges
50g green pesto with basil
1. Heat the oil in a large, lidded frying pan or shallow casserole over a medium heat. Add the garlic and a pinch of salt. Finely chop the chard stalks and add to the pan, frying with the garlic for 2-3 minutes.
2. Add the beans, then the stock and bring to a gentle simmer. Roughly chop the chard leaves and stir into the beans, nestle in the haddock fillets, season and cover with a lid. Simmer gently for 5 minutes, or longer if necessary to ensure fish is cooked through.
3. Uncover the pan and divide everything between two plates. Squeeze a lemon wedge over each and top the fish with a little pesto.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in April 2019.