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Haddock with cannellini beans & artichokes

This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 579
  • Carbohydrates 36
  • Saturated Fat 3
  • Sugar 9
  • Protein 45
  • Fat 24
  • Fibre 17
  • Salt 0.8

Nutrition per serving

  • Calories 579
  • Carbohydrates 36
  • Saturated Fat 3
  • Sugar 9
  • Protein 45
  • Fat 24
  • Fibre 17
  • Salt 0.8

Ingredients

  • 400g can cannellini beans, drained and rinsed
  • 1 small lemon, zested and juiced
  • small garlic clove, grated
  • 1 tbsp roughly chopped parsley
  • 2 tbsp olive oil
  • 1 skinless haddock fillet
  • 2 artichokes from a can, drained and halved

Method

  1. Heat oven to 200C/180C fan/gas 6. In a bowl, mix the beans, zest and juice of half the lemon, the garlic and parsley. Stir through 1 tbsp olive oil and season to taste. Very lightly crush the beans with the back of a wooden spoon, keeping some of them whole.

  2. Cut a large square of baking parchment, spoon the beans onto the centre and top with the fish. Scatter the artichokes around the fish, drizzle over the remaining olive oil, squeeze a little lemon juice over and season well. Bring both sides of the parchment upwards and fold together to create a tight seal, then twist the ends tightly (like a giant sweet).

  3. Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.