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Pesto Cod and Beans
Ingredients
4 small Icelandic cod fillets
4tbsp red pesto
A generous glug of olive oil
2 x 410g cans butter beans, drained
2 garlic cloves, crushed
225g bag spinach
A squeeze of lemon juice
Simply grilled cod served on a bed of mashed butter beans, garlic and spinach - ideal for midweek summer entertaining
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Method
1 Preheat the grill to medium. Spread each cod fillet evenly with 1tbsp red pesto and grill them for 10-15min until the flesh is opaque and just cooked.
2 Meanwhile, heat the oil in a pan, and add the butter beans and garlic. Cook for 10min, stirring occasionally and mashing the beans lightly as you do so.
3 2-3min before serving, add the spinach to the pan and allow it to wilt. Spoon the butter bean mash onto warm plates and top with the cod and any juices from the tin. Squeeze a little lemon juice over each piece of fish and serve.
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