Cod with Tartare Beans
Serves 2
This recipe takes all the tangy, herby flavours of tartare sauce and turns them into a hearty bean base for cod. The beans and peas bring fibre and prebiotics to keep your gut microbes happy, while cod delivers lean protein and omega-3s for brain and heart health. The result is a dish that’s fresh, filling and deeply nourishing.
This recipe was created in collaboration with Ladies Who Crunch. You can get 10% off your quarterly membership with the code: charlotte10. Check it out!
Equipment.
sharp knife & chopping board
deep frying/sauté pan
frying pan
measuring jug
zester
Ingredients.
2 large cod fillets
1 tbsp neutral oil, for frying
Knob of butter, optional
1 onion
1 tbsp EVOO
250ml chicken stock
1 jar of Bold Bean Co queen butter beans, or 2x 400g tins butter beans
160g shelled peas, or frozen ones
2 tbsp capers
3-5 gherkins/pickles
3 tbsp crème fraîche, or double cream/mascarpone
Salt & pepper, to taste
Handful of fresh dill
Salad:
Approx. 100g asparagus spears
Juice of half a lemon
Parmesan, to serve
Method.
Remove the cod from any packaging and set it on some kitchen roll. Pat dry and salt all over, then set aside to come to room temperature
Add the EVOO to a pan on a medium heat and add the onion
Fry the onion for around 10mins until softened
Meanwhile, make the chicken stock, and chop the pickles and dill
Add the beans, stock, peas, pickles and capers to the pan and bring to a simmer
Heat the neutral oil in another frying pan on a high heat
Pat the cod dry a final time and careful add to the hot oil. Leave to cook for a couple of minutes on this first side (without touching) to form a caramelised crust. Add a knob of butter to the pan (optional)
Flip the cod to the other side and cook for another minute or 2 (depending on the thickness of the cod) then remove from the pan and allow to rest
Stir the crème fraîche and dill into the beans and check for seasoning
Finally, shave the asparagus spears into a bowl and squeeze over the lemon juice
To serve, spoon the beans into a shallow bowl, top with the cod, then serve the asparagus on top. Grate over the parmesan generously and enjoy!
