Cod with pesto topping and butter bean mash
Sally loves this dish because it tastes great and it brings protein from the fish, fibre from the beans and vitamins and iron from the spinach – it’s a winner!
Serves 4
Ingredients: 4 un-smoked cod fillets4 tbsp shop bought red pesto2 tbsp olive oil2 x 410g can butter beans, drained and rinsed2 garlic cloves, peeled and crushed8 capers in brine, rinsed and drained250g spinach, washed2 lemons, cut into wedgesFreshly ground black pepper
Method:
Preheat the grill to medium. Arrange the cod fillets on a baking sheet suitable to fit under the grill. Spread each of the cod fillets with 1 tbsp red pesto and grill them for 10-15 minutes until the flesh is opaque and just cooked.
Meanwhile, heat the olive oil in a large frying pan over a medium heat and add the drained butter beans and garlic
Cook for 10 minutes, stirring occasionally and mashing the beans lightly with a fork as you go. You are not aiming for a smooth mash consistency, rather a crushed bean consistency!
2 minutes or so before serving, add the washed spinach to the pan and allow it to wilt. Spoon the butter bean mash onto warm plates and top with the cod and any juices.
Serve with a squeeze of lemon over each fish fillet and plenty of freshly ground black pepper