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 Hello, ladies and gents, this is the Viking telling you that today we are talking about 

Cod with butter bean colcannon



Preparation and cooking time

  • Prep:5 mins
  • Cook:10 mins
  • Easy
  • Serves 2

Whip up a budget-friendly fish dinner with creamy butter bean colcannon. It's the perfect midweek meal for two and ready in just 15 minutes


Ingredients

  • 2 skinless cod fillets
  • 25g butter
  • 6 thyme sprigs, leaves picked
  • ½ lemon, sliced
  • 77g pack smoked diced pancetta
  • ½ small Savoy cabbage, finely shredded
  • 400g can butter beans, drained and rinsed
  • 50ml single cream


Method

STEP 1

Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.


STEP 2

Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.

And as always have a chilled day from the Viking

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