This is an elegant one-pan supper that can be on the table in 30 minutes. If you prefer to cook without alcohol, then omit the wine and double the stock instead
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Add 1 tbsp oil from the artichoke jar to a medium sauté pan or shallow casserole which has a lid. Set over a medium heat, add the shallots, a pinch of salt and cook for 3-4 minutes, or until softened. Drain the remaining artichokes of oil and pat dry with kitchen paper.
Add the garlic to the pan and fry for another minute, then stir in the cannellini beans and artichokes. Add the wine (if using, if not add 200ml stock) and simmer for 2 minutes. Add the stock and honey and bring to a simmer.
Stir in the spinach, then nestle in the fish and season. Cover with a lid, lower the heat slightly and simmer gently for 6-8 minutes, or until the fish is opaque and flakes easily with a fork. Stir the cream into the sauce and serve in shallow bowls with the crusty bread.
Any firm white fish fillets will work well in this recipe, including our frozen Essential Coley or pollock fillets. Defrost thoroughly before use.
Typical values per serving when made using specific products in recipe
Energy | 2,827kJ/ 671kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.3g |
Carbohydrates | 75g |
Sugars | 9.4g |
Fibre | 14g |
Protein | 50g |
Salt | 1.7g |
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