Make this speedy cod dish, then try our chunky cod fritters, baked cod and butter beans and more cod recipes.


  • ½ shallot, finely chopped
  • 2 tsp red wine vinegar
  • 50g curly kale, tough stems removed, torn
  • 1 tbsp olive oil, plus 2 tsp
  • 1 tsp lemon juice
  • 400g cannellini beans, drained and rinsed
  • sundried tomatoes in oil, finely chopped
  • ¼ tsp dried chilli flakes
  • 1 garlic clove, crushed
  • 1 tbsp flat-leaf parsley, mint and dill, finely chopped
  • 150g skin-on cod fillet
  • 1 tsp unsalted butter


  • STEP 1

    Put the shallot in a large bowl along with the vinegar. Leave to sit for 5 minutes. Meanwhile, put the kale in another bowl and drizzle with 1 tsp of olive oil and the lemon juice. Massage for 2-3 minutes to help soften the kale. Add the beans, tomatoes, chilli flakes, garlic and herbs, along with the kale, to the bowl with the shallots. Drizzle over 1 tbsp of olive oil and gently stir to combine. Season and leave to sit for 10 minutes.

  • STEP 2

    Add the remaining 1 tsp of oil to a large non-stick frying pan and put over a medium-high heat. Pat the cod dry and season. Once the pan is hot, add the fish, skin-side down. Cook, undisturbed, for 2-3 minutes or until the skin is crispy and golden. Carefully turn over the cod and cook for 1 minute until just cooked through. Add the butter to the pan and, using a spoon, briefly baste the fish.

  • STEP 3

    Put the marinated beans on a plate and top with the fish. Finish with a final sprinkle of freshly ground black pepper and serve.

Discover more healthy fish recipes here

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