Creamy Cod

with Butter Bean Mash and Spinach

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Instructions

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1 Prep

Drain and rinse the butter beans. Finely slice the spring onion. Wash and finely chop the parsley leaves. Wash, trim and roughly chop the spinach. Grate the Parmesan

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2 Simmer beans

Add the beans to a pan with the measured water. Simmer the beans over a low heat for 10 min. After 10 min, remove the beans from the heat, add a drizzle of olive oil and mash until smooth. Season with salt and pepper. Keep warm.

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3 Fry cod

Meanwhile, pat the cod dry with kitchen paper and portion it. Heat a pan over a medium-high heat with a drizzle of olive oil. Add the cod with a pinch of salt and cook for 2 min on either side until golden and cooked through. Transfer the cod to a plate and return the pan to a medium heat. 

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4 Simmer

Add the spring onion to the pan and fry for 2 min. Add the garlic powder, measured water, stock cube, cooking cream, black pepper, Parmesan and parsley. Simmer for 3 min. Remove the pan from the heat and season with a generous squeeze of lemon juice. Return the cod to the pan. Set aside.

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5 Sauté spinach

Heat a second pan over a medium heat with the butter. Add the spinach and stir fry for 3 min or until fully wilted. 

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6 Serve

If the mashed beans look too dry, add a splash of water and stir it through. Serve the creamy cod alongside the mash and spinach. Garnish with any remaining lemon wedges. 

Tips for fussy eaters

Serve with regular mash potatoes!

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Enjoy simple flavours, ready in no time!

Cooking Time: 20 min

Cals 696 · Prot 42 · Carbs 30 · Fat 38

Gluten-Free

Ingredients

Number of people

Fish

Cod fillet 350 Grams
Spring onion 40 Grams
Fresh parsley 15 Grams
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Garlic powder 2 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp
Lemon 1 Piece

Sides

Butter beans 240 Grams
Spinach 200 Grams
Water 60 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted butter 20 Grams

Enjoy simple flavours, ready in no time!

Cooking Time: 20 min

Cals 696 · Prot 42 · Carbs 30 · Fat 38

Gluten-Free

Instructions

photo

1 Prep

Drain and rinse the butter beans. Finely slice the spring onion. Wash and finely chop the parsley leaves. Wash, trim and roughly chop the spinach. Grate the Parmesan

photo

2 Simmer beans

Add the beans to a pan with the measured water. Simmer the beans over a low heat for 10 min. After 10 min, remove the beans from the heat, add a drizzle of olive oil and mash until smooth. Season with salt and pepper. Keep warm.

photo

3 Fry cod

Meanwhile, pat the cod dry with kitchen paper and portion it. Heat a pan over a medium-high heat with a drizzle of olive oil. Add the cod with a pinch of salt and cook for 2 min on either side until golden and cooked through. Transfer the cod to a plate and return the pan to a medium heat. 

photo

4 Simmer

Add the spring onion to the pan and fry for 2 min. Add the garlic powder, measured water, stock cube, cooking cream, black pepper, Parmesan and parsley. Simmer for 3 min. Remove the pan from the heat and season with a generous squeeze of lemon juice. Return the cod to the pan. Set aside.

photo

5 Sauté spinach

Heat a second pan over a medium heat with the butter. Add the spinach and stir fry for 3 min or until fully wilted. 

photo

6 Serve

If the mashed beans look too dry, add a splash of water and stir it through. Serve the creamy cod alongside the mash and spinach. Garnish with any remaining lemon wedges. 

Tips for fussy eaters

Serve with regular mash potatoes!

Pro tip

You can tell when white fish is cooked by checking if the flesh flakes easily.

Ingredients

Number of people

Fish

Cod fillet 350 Grams
Spring onion 40 Grams
Fresh parsley 15 Grams
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Garlic powder 2 Grams
Water 150 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp
Lemon 1 Piece

Sides

Butter beans 240 Grams
Spinach 200 Grams
Water 60 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Salted butter 20 Grams
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