Braised cod with butter beans & mint

• 'No Catch....just cod2 x 290g g

  ' boneless fillets, skin on (4 fillets in total)

• olive oil↗2 tbsp tbsp
• bunch spring onions↗1
• saffron↗large pinch

  large pinch

• garlic cloves↗2

  chopped

• butter beans↗400g can g

  rinsed and drained

• fresh fish stock↗600ml ml
• mint↗small handful

  leaves, chopped

• thick slices baguettes8

  toasted

• half-fat crème fraîche↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Check the cod for bones and remove if necessary. Heat the oil in a flameproof casserole, add the spring onions, saffron and garlic, then cook over a low heat for 1-2 mins until soft.

2. 2

   Add the butter beans and stock, then bring to the boil and season. Nestle the cod, skin-side up, into the butter beans, then cover and cook in the oven for 10 mins, or until the cod is just done. Lift from the oven and check the seasoning. Add the mint just before serving.

3. 3

   To serve, put 2 slices of toasted baguette in a bowl, top with butter beans and cod (pull the skin if you want), then spoon the cooking juices around the fish. Finish with a dollop of crème fraîche.