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Pan-Fried Cod and Beans

Name: Pan-Fried Cod and Beans
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: Low Cal Spray Oil; 1 Red Onion, roughly chopped; 2 Garlic Cloves, crushed; 1tbsp Balsamic Vinegar; 250g Vine Ripened Cherry Tomatoes, halved; 200g Canned Butter Beans, drained; 2 x 150g Thick Cod Fillets, skinned; Salt and Pepper; 2 tsp Lemon Juice; 2 tbsp Chopped Parsley

Preparation Time	5mins
Cooking Time	15mins
Level	Easy
Serves	2

Ingredients

Low Cal Spray Oil

1 Red Onion, roughly chopped

2 Garlic Cloves, crushed

1tbsp Balsamic Vinegar

250g Vine Ripened Cherry Tomatoes, halved

200g Canned Butter Beans, drained

2 x 150g Thick Cod Fillets, skinned

Salt and Pepper

2 tsp Lemon Juice

2 tbsp Chopped Parsley

Method

Spray a frying pan with oil and, over a low heat, cook the red onion and garlic for 5 minutes, until softened.

Add the balsamic vinegar and cherry tomatoes and cook for 5 minutes, then tip in the butter beans and cook gently for 5 more minutes. Season to taste.

Meanwhile, heat a frying pan, sprayed with oil. Cook the cod for 8–10 minutes, turning halfway through.

Arrange the tomato and bean mixture on 2 plates and place the cod on top. Add some black pepper, lemon juice and parsley. Serve with boiled green vegetables.