Ingredients:
- 2 x cod fillets (skin on if possible)
- good slug of olive oil
- 3-4 spring onions
- Pinch of saffron
- 2 cloves garlic, chopped
- Tin of butter beans, drained and rinsed
- 600ml stock (vegetable or chicken)
- sml handful of mint leaves, chopped
Method:
Heat oven to 180C.
Heat oil in casserole and add onions, saffron and garlic – cook until soft. Add butter beans and stock – bring to the boil and season.
Nestle the cod, skin side up into the butter beans, cover and cook in the oven for 10 minutes or until cod is done.
Check seasoning and add mint.