Crispy-skinned chicken with roasted Jersey Royals & watercress stuffing
Try this simple method for a dry-brined, crispy bird. Top any leftover stuffing with an egg fried in sage butter, and serve for brunch the next day
One-pan fish with nduja & butter beans
- Preparation and cooking time
- Prep:
- Cook:
- plus optional chilling
- Easy
- Serves 4
Skip to ingredients
- 4 fillets of chunky white fish(about 180g each), such as hake, pollock or coley (defrosted if frozen)
- coarse sea salt(optional)
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- ½ tsp cumin seeds
- 2 tsp smoked paprika
- 400g can finely chopped tomatoes
- 2 x 400g cans butter beansdrained
- large handful of parsleychopped
- 1 lemonzested and juiced, plus wedges to serve
- crusty breadto serve
For the nduja butter
Nutrition: Per serving
- kcal495
- fat25g
- saturates12g
- carbs22g
- sugars8g
- fibre10g
- protein40g
- salt1g
Method
step 1
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 up to 6 hrs before cooking. 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 2
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 tomatoes and butter beans, and simmer for 8-10 mins until the beans are coated in in a rich sauce.
step 3
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.
