zoom White fish with sweetcorn succotash

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    White fish with sweetcorn succotash

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    White fish with sweetcorn succotash

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    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.

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