A flavoursome way to cook cod.
Ingredients
Serves 4
- ½ head of green cabbage, core remove and leaves shredded
- oil
- 4 pieces of cod, (around 180g-200g each), skin on
- knob of butter
- 1 tin of beans such as cannellini or butter beans, (drained well)
- 1 lemon, juiced
- handful of thyme leaves
- salt and pepper
Method
- Bring a large pot of salted water to the boil.
- Add the cabbage and cook for about 2-3 minutes. Taste the cabbage it should be cooked and bright green. Strain the cabbage well and keep it aside.
- Season the fish with salt and pepper. Put a pan on over medium to high heat.
- Once hot add a little oil and place the fish skin side down in the pan. Allow the fish to take on some colour before turning it. When you turn the fish over turn down the heat and let the fish continue to cook (the total cooking of the fish will be from 6 mins to 10 minutes depending on the thickness of the fish).
- Meanwhile while the fish is cooking, place another pan or pot over a medium heat, add some butter and once it starts to foam you can add the cabbage and beans. Cook for about 2-3 minutes, make sure everything is hot. Season with a little salt and pepper.
- Use a small knife or skewer to check if the fish is cooked by piercing it in the centre, it should go in with very little resistance.
- Once it is cooked remove it from the heat and add some butter, lemon juice and some thyme leaves.
- To serve Divide the cabbage and bean mixture between four plates, carefully place the cod skin side up on top of this. Drizzle some of the sauce in the pan over the fish.
- Serve with a creamy mash potato.
