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Baked cod with crushed beans & spinach
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260g pack No.1 Cod Loin, in 2 even pieces
1 tsp sweet smoked paprika
400g can butter beans
1 tbsp extra virgin olive oil
2 tsp milk
75g baby spinach, washed, with water clinging to the leaves
Lemon wedges, to serve
1. Preheat the oven to 180ºC, gas mark 4, and line a baking tray with parchment. Rub the fish with smoked paprika, season, then put onto the prepared tray. Top each piece with a knob of butter and bake for 15 minutes.
2. Meanwhile, pour the butter beans with their water into a saucepan and warm over a medium heat for 3-4 minutes, until piping hot. Drain, reserving the water, and return to the pan. Add the oil and milk, then roughly crush the beans with a fork or potato masher. Add a splash of the cooking water to loosen, if needed.
3. Return the pan to the heat and add the spinach, cover with a lid and allow to wilt for 2-3 minutes. Serve the fish with the crushed beans, wilted spinach and lemon wedges to squeeze over.
This recipe would also work well with other canned beans or chickpeas – try cannellini or even a can of Essential Mixed Bean Salad in Water.
Typical values per serving:
low in saturated fat/ 1 of your 5 a day/gluten free/high in protein
This recipe was first published in September 2020.
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