Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Put the marinated beans on a plate and top with the fish. Finish with a final sprinkle of freshly ground black pepper and serve.