Baked fish with braised beans-and-greens broth

Baked fish with braised beans-and-greens broth
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make, 30 minutes to cook

Baked fish is the perfect accompaniment to a hearty and vibrant broth made with beans-and-greens.

Nutrition: per serving

Calories
357kcals
Fat
6.4g (1.1g saturated)
Protein
42.5g
Carbohydrates
18.3g (5.9g sugars)
Fibre
16.6g
Salt
1.5g
Calories
357kcals
Fat
6.4g (1.1g saturated)
Protein
42.5g
Carbohydrates
18.3g (5.9g sugars)
Fibre
16.6g
Salt
1.5g

Ingredients

  • 1 litre chicken stock, hot
  • 4 celery stalks, sliced thinly at an angle
  • 2 romaine lettuces, thinly sliced
  • 350g fresh or frozen peas
  • 350g fresh or frozen broad beans
  • 450g spinach
  • 4 x 150g skinless coley fillets or other responsibly sourced white fish
  • 1 lemon, thinly sliced
  • 2 tsp olive oil
  • 2 tbsp chopped fresh mint

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Put the stock, celery and lettuce in a pan, bring to the boil, then cover and simmer for 10 minutes. Add the peas and broad beans, then cover and cook for a further 5-8 minutes until all the veg are tender. Stir in the spinach to wilt.
  2. Meanwhile, put the fish on a non-stick baking sheet. Season lightly and top with the lemon slices. Drizzle with the oil and bake for 10 minutes until cooked through.
  3. Stir the mint into the veg, then ladle into bowls with the cooking broth. Top with the fish and serve.

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