Pan-Fried Cod and Beans
- 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
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.