Cabbage & beans with white fish

SERVES 4 PREP 20 mins COOK 30 mins EASY

small knob of butter 5 rashers smoked streaky bacon, chopped

1 onion, finely chopped 2 celery sticks, diced 2 carrots, diced small bunch thyme

1 Savoy cabbage, shredded 4 tbsp white wine

300ml chicken stock 410g can flageolet beans in water, drained for the fish

4 skin-on white fish fillets, such as hake, about 140g each

2 tbsp plain four

2 tbsp olive oil

1 Heat the butter in a large frying pan until starting to sizzle, then add the bacon and fry for a few mins. Add the onion, celery and carrots, and cook gently for 8-10 mins until softening but not brown. Stir in the thyme and cabbage, cook for a few mins until the cabbage starts to wilt, then pour in the wine and simmer until evaporated. Add the stock and beans and some seasoning, then cover the pan and simmer gently for 10 mins until the cabbage is soft but still vibrant.

2 When the cabbage is done, tip it out and use the same pan to cook the fish. Season each fillet, then dust the skin with flour. Heat the oil, then fry the fish, skin-side down, for

4 mins until crisp. Flip over and finish on the flesh side until cooked through. Serve each fillet on top of a pile of cabbage.

GOOD TO KNOW low cal • vit c • omega-3 • 4 of 5-a-day PER SERVING 423 kcals • fat 16g • saturates 4g • carbs 29g • sugars 13g • fibre 10g • protein 42g • salt 1.4g