| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 skinless cod fillets
- 3 red peppers
- 3 tins of butter beans
- 250 g cherry tomatoes
- 1 tbsp chipotle paste
- 1 small bottle of white wine
- 1 small bunch of parsley
- 1 lemon
- 1 dollop of greek yogurt
- crusty bread
- olive oil
- salt
- freshly ground pepper
Ingredients
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Instructions
- In a high sided frying pan heat up a good gulg of olive oil.
- Add the chipotle paste paste and stir for 1 minute. Put the whole cherry tomatoes in the pan and pour over the white wine.
- Cut the peppers into quarters and remove the seeds. Drain the butter beans and pour into the pan. Season with salt and pepper and stir together.
- Place the cod fillets on top of the other ingredients, put the lid on the pan and cook for 6 mins until the fish is white and flaky.
- Roughly chop the parsley, cut the lemon into 4, serve with a dollop of greek yogurt, a sprinkling of parsley and a wedge of lemon. (plus a chunk of bread)