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White fish with cannellini beans, artichokes & spinach

White fish with cannellini beans, artichokes & spinach

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

5 out of 5 stars(5) Rate this recipe
High protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • ½ 280g jar Cooks’ Ingredients Chargrilled Artichoke in Oil
  • 2 echalion shallots, sliced finely lengthways
  • 2 cloves garlic, crushed
  • 400g can Essential Cannellini Beans, drained and rinsed
  • 100ml dry white wine (optional)
  • 200ml Cooks’ Ingredients Chicken or Vegetable Stock
  • ½ tsp Essential Clear Honey
  • 115g pack baby spinach
  • 275g firm white fish fillets, such as Essential Hake or Cod
  • 2 tbsp Essential Single Cream
  • 200g Essential Baguette, to serve


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


2,827kJ/ 671kcals



Saturated Fat












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