Cod with butter bean colcannon

• cod fillets, skinless↗2
• butter↗25g g
• thyme sprigs↗6

  leaves gathered

• lemon↗½

  sliced

• smoked sliced pancetta77g g
• savoy cabbage½ small

  finely shredded

• canned butter beans↗400g g

  drained and rinsed

• single cream↗50ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 8. Cut two squares of parchment paper slightly larger than the cod fillets and place one fillet in the centre of each. Distribute 20 g of butter between the two fillets and add a few thyme leaves and lemon slices. Season generously. Fold and seal the paper to create two parchment packets. Place on a tray and bake for 8‑10 minutes.

2. 2

   Meanwhile, heat a medium skillet over high heat and fry the pancetta for a few minutes until golden and crisp. Add the remaining butter and the cabbage, cooking for 5 minutes or until the cabbage is soft. In a small saucepan over low heat gently mash the butter beans with a potato masher, then combine the beans with the buttered cabbage and pancetta. Add the cream, stir to soften, and season generously. Serve the fish with the creamy colcannon.