Smoked Haddock & Creamy, Spinachy Butter Beans

Recipe 8 of my new weekly(ish) series, Eat Right on Monday Night.

CALORIES PER SERVING: 475 (SERVES 2 )

If you are a UK reader, you’ll probably know of the fabulous Bold Bean Company, whose pretty beans in jars have single-handedly made beans fashionable again (and they are super delicious). I use one 570g jar of their Queen Butter Beans in this recipe, but if you don’t have access to this brand, use regular tinned butter beans (often called lima beans in North America). I don’t need to explain how healthy this meal is - fish, beans, spinach, lemon - all bases are covered, and it’s quick!

PREP TIME: 10 mins

COOKING TIME: 15 mins

INGREDIENTS:

• 1 x 570g jar (total weight, including soaking liquid, which we will use) Queen Butter Beans

• 1 tbsp extra virgin olive oil

• 2 x 120g fillets smoked haddock

• Black pepper

• 1/2 tsp of corn flour

• 150g full-fat Greek yogurt (I used 5% FAGE)

• 100g spinach leaves

• Juice of 1/2 lemon, plus extra wedges to serve

• A small handful of flat-leaf parsley, roughly chopped

• A grating of Parmesan cheese (optional)

METHOD:

Add one 570g jar (or tinned equivalent) of butter beans, along with their soaking liquid, to a large saucepan. Heat over a medium heat. Once bubbling, let them simmer on a low heat for around 5 minutes.

During this time, add 1 tbsp extra virgin olive oil to a large frying pan and, when hot, add the smoked haddock to the pan, skin side down, grind some black pepper over the top.

Turn down the heat to medium and then pop on a lid and it let cook for around 8 minutes until the flesh is cooked through - there’s no need to flip it over.

Back to the beans. Take the pan off the heat. Stir 1/2 tsp cornflour into 150g full-fat Greek yogurt (this helps to thicken the sauce and helps prevent the sauce from splitting*), add to the pan and stir to combine.

Return the pan to a very low heat - you don’t want the mixture to boil. Add 100g spinach, handful by handful, allowing it to wilt down. When all the spinach is in, add the juice of 1/2 lemon and stir through. Take off the heat and leave the pan to stand for a minute to thicken up.

Now, divide the beans between two plates. Place a fish fillet on top of each. Serve with chopped flat-leaf parsley on top, a grating of Parmesan cheese (optional) and a lemon wedge to squeeze over.

*If it does split a bit don’t worry - it doesn’t look so good but it will still taste fabulous!

Serving ideas: This really doesn’t need anything else, but if you have any big appetites to feed, a slice of sourdough bread works well to mop up any leftover sauce.