Baked fish with braised beans-and-greens broth
- July 2011
- Serves 4
- 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.
- 6.4g (1.1g saturated)
- 18.3g (5.9g sugars)
- 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
- 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.
- 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.
- Stir the mint into the veg, then ladle into bowls with the cooking broth. Top with the fish and serve.
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