Ingredients for 2 servings : 

For the butter bean purée

1 can of butter beans, rinsed and drained

2 tbsp of tahini

Juice of 1 lemon

Extra virgin olive oil




2 cod fillets

Lemon juice

200g spinach leaves

1 beetroot

100g peas


Freshly ground pepper

Extra virgin olive oil


Cod with butter bean puree ingredients

Place butter beans, tahini, salt, pepper and the lemon juice in a food processor or blender. Pulse to combine to a chunky puree. With the motor running, add 2 tablespoons of olive oil in a slow, steady stream and process until smooth. Refrigerate until ready to use.

Preheat the oven to 200°C. Rinse the cod fillet with running water and pat dry with paper towel. Arrange the fillets in a shallow baking dish. Drizzle cod fillets with olive oil and lemon juice. Season with salt and pepper; flip the fillets to coat both sides. Bake the cod for 8 to 10 mins or until the flesh turns opaque.

 In the meantime prepare the salad. Grate the beetroot into fine matchsticks using a mandolin or a box grater. Boil the peas for about 4 mins, drain and set aside. Wash the spinach leaves and use a salad spinner to remove excess water.

In a pestle & mortar make the salad dressing with olive oil, salt, pepper and some basil leaves.

Place a generous dollop of butter bean puree using a cooking ring on each plate. Set fish on top, zest some lemon on top of the fish and arrange the salad on the side with the peas, drizzling the salad dressing over at the very last minute before serving.

Buon appetito!

Cod with butter bean puree finished dish