Ingredients:
- small knob of butter
- 5 rashers smoked streaky bacon, chopped
- 1 onion, finely chopped
- 2 celery sticks, diced
- 2 carrot, diced
- small bunch thyme
- 1 green cabbage, shredded
- 4 tbsp white wine
- 300ml chicken stock
- 400g can butter beans in water, drained
For the fish:
- 4 fillets sustainable white fish
- 2 tbsp plain flour
- 2 tbsp olive oil
Method:
- Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
- When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage.TIP: Also delicious served with some roast potatoes!
