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White fish with sweetcorn succotash
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Serves: 2
1 tbsp olive oil
1 small red onion, diced
2 cloves garlic, crushed
2 medallions smoked extra lean bacon (50g), roughly chopped
160g fresh, frozen or canned sweetcorn
100g fresh or frozen baby broad beans
1 small red pepper (about 100g), deseeded and diced
¼ x 25g pack flat leaf parsley, leaves and stalks separated
150ml fresh Cook’s Ingredients Chicken or Vegetable Stock
240g pack 2 cod fillets (or use hake or haddock fillets)
1 tbsp single cream
1. Heat the oil over a medium heat in a large frying or sauté pan with a lid. Add the onion, garlic and bacon and fry, stirring regularly for 4-5 minutes, until softened.
2. Stir in the sweetcorn, broad beans, pepper and chopped parsley stalks and fry for another 2 minutes, then add the stock and simmer for another 2 minutes. Sit the fish on top of the vegetables, season lightly and cover with a lid. Simmer gently for 6-8 minutes or until the fish is opaque, completely cooked through and flakes easily with a fork.
3. Take the pan off the heat, and stir the cream into the sauce. Divide between bowls and scatter with the chopped parsley leaves to serve.
Typical values per serving:
Energy |
1,408kJ 336kcals |
---|---|
Fat | 12g |
Saturated Fat | 2.8g |
Carbohydrate | 17g |
Sugars | 7.5g |
Protein | 36g |
Salt | 1g |
Fibre | 7.9g |
2 of your 5 a day.
This recipe was first published in Tue Jul 30 09:19:00 BST 2019.
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