Name: Cod, kale and marinated beans
Total time: 20 min
Yield: 1
Ingredients: ½ shallot, finely chopped; 2 tsp red wine vinegar; 50g curly kale, tough stems removed, torn; 1 tbsp olive oil, plus 2 tsp; 1 tsp lemon juice; 400g cannellini beans, drained and rinsed; sundried tomatoes in oil, finely chopped; ¼ tsp dried chilli flakes; 1 garlic clove, crushed; 1 tbsp flat-leaf parsley, mint and dill, finely chopped; 150g skin-on cod fillet; 1 tsp unsalted butter

A plate of cod and kale on a terrazzo board with a pink background and glass of water

½ shallot
finely chopped
2 tsp red wine vinegar
50g curly kale
tough stems removed, torn
1 tbsp olive oil
plus 2 tsp
1 tsp lemon juice
400g cannellini beans
drained and rinsed
sundried tomatoes in oil
finely chopped
¼ tsp dried chilli flakes
1 garlic clove
crushed
1 tbsp flat-leaf parsley, mint and dill
finely chopped
150g skin-on cod fillet
1 tsp unsalted butter

Method

step 1
Put the shallot in a large bowl along with the vinegar. Leave to sit for 5 minutes. Meanwhile, put the kale in another bowl and drizzle with 1 tsp of olive oil and the lemon juice. Massage for 2-3 minutes to help soften the kale. Add the beans, tomatoes, chilli flakes, garlic and herbs, along with the kale, to the bowl with the shallots. Drizzle over 1 tbsp of olive oil and gently stir to combine. Season and leave to sit for 10 minutes.
step 2
Add the remaining 1 tsp of oil to a large non-stick frying pan and put over a medium-high heat. Pat the cod dry and season. Once the pan is hot, add the fish, skin-side down. Cook, undisturbed, for 2-3 minutes or until the skin is crispy and golden. Carefully turn over the cod and cook for 1 minute until just cooked through. Add the butter to the pan and, using a spoon, briefly baste the fish.
step 3
Put the marinated beans on a plate and top with the fish. Finish with a final sprinkle of freshly ground black pepper and serve.