One-Pan Fish with Nduja and Butter Beans
White fish baked with punchy Nduja and beans makes a quick and simple mid-week meal. If you have time, salt the fish once it has defrosted to draw out excess moisture and firm up the flesh.
Method
Based on 4 servings, adjust as needed.
Step 1
đź‘‹ Please defrost your fish 4-6 hours before you start cooking. If you have time, lightly season the fish with crunchy sea salt on both the flesh and skin, then keep chilled in an airtight container for up to 6 hrs before cooking. This is not essential and can be done while the fish is defrosting! If you have fresh fish, you would still follow the same technique. Salting with fish draws out the moisture and firms it up, improving the texture and seasoning the fish throughout.
Step 2
To make the nduja butter, mix the nduja with the butter and lemon juice, then set aside. Will keep chilled for two days, but bring it to room temperature before using.
Step 3
If you’ve salted the fish, pat dry using kitchen paper (if you haven’t salted the fish in advance, lightly season it before cooking). Heat the olive oil in a wide, shallow pan over a medium heat and cook the onion for 8-10 mins until golden. Add the garlic, cumin and smoked paprika, and sizzle for a minute more. Tip in the tinned tomatoes and drained butter beans, and simmer for 8-10 mins until the beans are coated in in a rich sauce.
Step 4
If you have received a part bake baguette to serve alongside the stew, pop the oven on now and cook according to the packet instructions.
Step 5
Reduce the heat to low, stir the beans, then nestle in the fish, flesh-side up. Spread the nduja butter over the fish using the back of a spoon. Cover the pan with a lid and simmer for about 15 mins, or until the fish is just cooked through and the flesh is flaky. Remove from the heat and lift the fish out of the pan using a fish slice. Scatter most of the parsley and the lemon zest over the beans, and stir well. Return the fish to the pan to serve straight from the dish, or plate up along with the beans and scatter over the rest of the parsley. Serve with lemon wedges on the side for squeezing over.
- Ingredients
- Based on 4 servings
-
2 Tins Butter Beans, drained, or any white beans 2x Sainsbury's Butter Beans In Water 400g (235g*) -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
0.5 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
15g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
75g Butter, softened 1x Sainsbury's British Butter, Unsalted 250g -
1 Part Baked Baguettes, to serve 1x Sainsbury's Bake at Home Brown Baguettes x2 -
400g Canned Finely Chopped Tomatoes 1x Sainsbury's Chopped Tomatoes Can 400g -
1 heaped tbsp Nduja, or use three times the amount of cooking chorizo 1x Sainsbury's Italian 'Nduja, Inspired to Cook 60g -
720g Fillets Of Chunky White Fish, about 180g per serving, defrosted if frozen 2x Sainsbury's Skinless & Boneless Cod Fillets 360g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
2 Lemon, zested and juiced, plus wedges to serve 2x Sainsbury's Lemons