2 x cod supreme fillets, skin on

100g flour mixed with 1 tsp each of celery salt, white pepper, smoked paprika

oil and butter to fry

1 sliced red onion

400g tin butter beans, washed

2 cloves garlic

2 tsp smoked paprika

zest 1 lemon

200g chopped kale

6 chopped fresh tomatoes

300ml chicken stock

Serve with crusty bread


1. Dust the cod in flour. Fry for 2 minutes each side, then into a 220c oven for 6 minutes. Finish with butter

2. Gently fry the onion and garlic for 5 minutes

3. Add the kale and stock and beans and paprika

4. Bring to the boil, cook 5 minutes

5. Add zest and serve with bread