Small knob of butter
5 rashers smoked streaky bacon, chopped
1 onion, finely chopped
2 celery sticks, diced
2 carrots, diced
small bunch thyme
1 Savoy cabbage, shredded
4 tbsp white wine
300ml chicken stock
410g can flageolet beans in water, drained
For the fish
4 fillets sustainable white fish, such as hake, about 140g/5oz each, skin on
2 tbsp plain flour
2 tbsp olive oil
Cutting a cabbage into wedges and cooking it in a lidded pan with a small amount of chicken stock and a knob of butter until wilted. Serve the cabbage with its buttery juices.
- Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins.
- Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown.
- Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt.
- Pour in the wine, simmer until evaporated, then add the stock and beans.
- Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
- When the cabbage is done, cook the fish.
- Season each fillet, then dust the skin with flour.
- Heat the oil in a frying pan.
- Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through.
- Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.