Lemon + Caper Cod with Green + Butter Beans
Lemon + Caper Cod with Green Beans + Butter Beans
We teamed up with our friends @lucysdressings to create this beauty of a dish using their zesty lemon + caper dressing aka a dressing fit for BEANS.
- 2 cod fillets
½ 660g jar @boldbeanco Queen Butter Beans (325g)
- 1 lemon
An dressing alternative:
- 2tbsp olive oil
- A splash of white wine vinegar
1 lemon: all its zest + 2tbsp juice
- 3/4tsp wholegrain mustard
- 1tbsp capers
- Pinch of salt & black pepper
- 1tbsp chopped flat leaf parsley
f you’re making the dressing from scratch, add the olive oil, white wine vinegar, lemon zest + juice , mustard, capers, salt and pepper to a small bowl and stir to combine. Leave the parsley until the very end. Set-aside in the fridge.
Heat a good glug of oil or butter in a frying pan over a medium heat. Place the cod fillets in the pan, skin down, and squeeze over some lemon juice and season with a good pinch of salt.
Cook the cod for about 2-3 minutes until the skin is nicely crisp and golden. Carefully turn the cod over and cook for a further 2-3 minutes depending on their thickness. Throw in the capers a couple of minutes to the end. The fish is cooked when the flesh becomes opaque.
Meanwhile, blanch your green beans in salted, boiling water for a few minutes until slightly softened. Then, add to a pan with a dash of olive oil over a low-medium heat to finish off cooking and to give them that bite. Grate in the zest of 1 lemon and stir.
Add the butter beans to the pan of green beans, with their bean stock, stir and allow to warm through. Add more lemon zest.
Get the dressing out from the fridge and add the chopped parsley. Stir to combine.
Plate up the green and butter beans and place the cod on top. Drizzle over that luscious dressing and tuck in.