Butter Bean & Warm Cod Salad

The perfect quick dish when you’ve been out after work for Christmas drinks, takes 15 mins to prepare and cook… so there’s no excuses for that cheeky McDonalds on the way home.

Serves 2 / calories per serving = 342 cals

Macros per serving:

  • FAT – 12g
  • CARBS – 25g
  • PROTEIN – 30g

Ingredients:

  • 230g cod fillet
  • 1 tin butter beans, drained and rinsed
  • 100g fine green beans
  • 200g mixed colour tomatoes, halved
  • 40g black olives, halved
  • 1 red chilli, finely diced
  • 1 bunch fresh basil, chopped
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1tsp butter

How to prepare:

  1. Bring a pan of water to the boil, add the green beans for 5 minutes until cooked but still crunchy, set aside to cool.
  2. In a large bowl mix together the butter beans, tomatoes, olives, beans, basil and chilli. Dress with olive oil and balsamic and give it all a good toss, then season with salt and pepper.
  3. Melt the butter in a non-stick pan and fry the cod fillets for 2 minutes on either side for a nice opaque middle. Season both sides with salt and pepper whilst in the pan.
  4. Once the fish is cooked, served immediately on top of the bean salad.

Enjoy.

 

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