Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2835 / 682
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Drain and rinse the butterbeans. Finely slice the springonion. Wash and finely chop the parsley leaves. Wash, trim and roughly chop the spinach. Grate the Parmesan.
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 oliveoil and mash until smooth. Season with salt and pepper. Keep warm.
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.
Add the spring onion to the pan and fry for 2 min. Add the garlicpowder, measured water, stockcube, cookingcream, blackpepper, 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.
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.
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.