Prep time:
Cooking time: 30 minutes
Total time:
Serves: 2
1 banana shallot, finely diced (or use the ready frozen ones)
1 carrot
2 garlic cloves
chilli flakes
50g anchovies
400g cherry tomatoes
1tsp rosemary
15 pitted black olives
1tsp balsamic vinegar
285g butter beans
chopped parsley
200g cod fillets (skinned) x2
A beautiful dish, that tastes of holidays and is intensely warming at the same time. Make the punchy sauce ahead, and just add the fish when you are ready to cook. The use of butter beans is a great way to make it a healthy one pan dish and I love using Bold Bean Butter Beans which are incredible.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...