Poached cod with butter beans is a simple quick healthy dish for when you’re really short on time. In literally 30 minutes you’ll be able to rustle up this delicious, nutritious dish with only one pan to wash up.
It’s really easy to make a delicious, healthy creamy white sauce that doesn’t actually involve any cream, like in this poached cod with butter beans recipe.
Using a bay leaf gives the milk a unique complimentary flavour that I think goes just perfectly with poached fish.
I know it’s been a while since there’s been a tasty fish recipe up for you and so I thought let’s do one that involves minimal effort, which is exactly what this poached cod with butter beans does.
This recipe simply involves opening a tin of butter beans, making a simple white sauce and poaching a delicious piece of cod fillet.
Plus, it’s possible to use other white fish fillets too, if you can’t get cod. For example, haddock.
We enjoy fish on a Friday but really you can have it any day of the week, that’s just our preference!
You know, this poached cod with butter beans is especially good because it’s a one pan dish and naturally if it’s the end of the week, it could be accompanied by a cold fresh glass of a white wine of your choice!
Click the tag “Fish Friday” at the bottom of this recipe and you’ll see all the other fish recipes from the blog that you might like to make.
Poached Cod with Butter Beans is a simple quick healthy dish for when you’re really short on time.
- 150 ml cold skimmed milk
- 1 tsp corn flour
- 1 bay leaf
- 2 cod / white fish fillets
- Salt and freshly ground pepper
- 400 g can drained butter beans
- 1 tbsp chopped fresh parsley
- Place the cold milk, corn flour and bay leaf into a poaching pan.
- Heat the milk gently and stir until the liquid thickens slightly to a white sauce consistency, about 5 minutes and then season to taste.
- Place the fish fillets into the poaching pan and cover with a lid. Allow the fish to poach gently, about 5 minutes, checking for when the fish has nearly firmed up fully.
- Remove the bay leaf, add the drained butter beans and heat them through whilst the fish fully firms up, about a further 3 to 4 minutes.
- Remove the fish fillets and butter beans to serving plates and garnish with the chopped fresh parsley.
Suggested serving with new baby boiled potatoes and / or a salad.
How was your weekend folks?
Here in the UK we have enjoyed a nice long Bank Holiday weekend.
On Saturday afternoon after some recipe photography I headed out to try and capture some images of the new bridge they are building across the Firth of Forth which I mentioned in the previous Ben Vorlich post.
It was a case of having to try and dodge heavy rain showers on the South side, at the same time. 😉
The above shot is from the South side with the new road bridge in front and the old road bridge and iconic rail bridge in the foreground respectively.
But, on the North side, the shot above was taken by Lady Lynne on her iphone, when the sun had come back out, hence the amazing difference in contrast! Still, it’s an amazing piece of construction going on there and I hope you get the general magnitude from those images above!
So, looking forward to NEXT weekend and Lady Lynne and I are off to Carlisle to walk the remaining 13 miles of Hadrians Wall to Bowness on Solway.
This is the walk we’ll be doing:-
We’ll be doing that on Saturday. I’ve already done the whole 84 Miles from Newcastle to Bowness on Solway three years ago and I absolutely loved it!
I’m hoping that by doing this last section Lady Lynne will enjoy it too and maybe in the future we’ll do the whole thing together and of course we’ll tell you all about that here.
But for now, and the 13 miles we plan to do on Saturday, I hope to bring you a recap in the coming weeks!
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