Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
4 cod fillets
2 tbsp olive oil
½ onion, chopped
1 garlic clove, crushed
2 cans cannellini beans, rinsed
150ml chicken stock
½ lemon, juiced
Dressing
6 tbsp olive oil
1 x can anchovies, drained 30g
1 tbsp parsley
½ lemon, juiced
Preparation
Gently cook the onion in the oil until soft. Add the garlic, beans, stock and seasoning. Cook for 4 minutes.
Blitz the bean mix in the food processor with the lemon juice to form a puree. Adjust seasoning to taste.
Chop the anchovies and parsley together, stir in the olive oil and lemon juice and set aside.
Dry the cod with kitchen paper and lightly season. Using a little oil in a nonstick frying pan, cook, skin side down first, for 2 minutes until golden brown. Turn the cod over and cook for another minute. Transfer to a roasting tin and cook in the oven at 200C for 6-8 minutes until cooked through but still moist.
Serve the fish with the bean puree and some of the anchovy dressing spooned over the top.
Notes
The anchovies can be replaced with pitted olives.