White fish and spicy tomato beans

Christopher: ‘To be honest I made this one late on a Saturday night after way too much beer…. It’s amazing it managed to be half way passable. Luckily it’s very simple and takes minimal effort. If I can do it drunk then you lovely readers should be able to make it twice as good sober.’

This dinner dish takes: 25 drunken minutes to make

Get it:

One onion chopped

Good glug of Olive oil

Teaspoon of Dried rosemary

Two large garlic cloves crushed

500g carton of passata

One can of drained Butter beans

One shredded cabbage (i used white, in hindsight use savoy or green cabbage)

Pinch of sugar

Half a teaspoon of chili powder

Two cod fillets (any white fish will do)

One lemon

 Make it:

1. Pre-heat the oven to 180 degrees

2. In a large saucepan heat the oil and sweat off the onion and garlic.

3. Squeeze the lemon juice over the cod and season with salt and pepper, bake in foil for 20 minutes with the lemon wedges on top.

4. Add the cabbage to your saucepan and cook for a further 5 minutes

5. Add the remaining ingredients to the saucepan, season, stir and simmer until the fish is cooked.

6. Serve the cabbage bean stew topped with the cod and lemon. 

This dish serves: 

2 tipsy people after a metabolism boost.

Zoë likes to add chilli flakes to hers. Would you guys add anything else?

#BandBRecipies

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