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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Braised Borlotti Beans, Cod + Salsa Verde
This recipe can be served as a light summer dinner, or up the quantities and serve as a dinner party centre-piece.
Ingredients
4 tbsp olive oil
2 large banana shallots, roughly sliced
2 fat garlic cloves, finely chopped
1 jar Queen Borlotti Beans - with their bean stock
3 cod loins (hake also work well)
For the Salsa Verde15g parsley, finely chopped
A small bunch of basil, roughly chopped
1 tsp mustard
3 tbsp olive oil
1 tbsp capers + splash of the juice
½ lemon juice + zest
Serving suggestionsGreens such as tenderstem broccoli, green beans or asparagus
Directions
Heat 2 tablespoons of olive oil in a large pan over a medium heat. Add the shallot and cook gently for about 6-7 minutes until softened and starting to turn golden. Add the garlic and cook for a further minute until fragrant.
Pour in the beans with their bean stock. Reduce the heat slightly and allow to simmer gently away while you carry on with the rest of the recipe.
In another frying pan, heat a couple tablespoons of oil over a medium heat. Add the cod, skin side down, and season well with salt and pepper. Cook for 8-10 minutes, turning them as they cook. As soon as they flake, they are ready.
While the fish is cooking, make the salsa verde. Add all the ingredients to a small dish and mix well to combine. Test for seasoning and adjust if needed.
Spoon the borlotti beans onto a serving plate. Put the cod on top and spoon over the salsa verde. Serve with greens of choice, with an extra squeeze of lemon, if you like.
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