PAN FRIED COD
Christians have abstained from eating meat on Good Friday for centuries and many people, religious or not, choose to eat fish on the Friday before Easter Sunday. It’s a tradition that stems back to Roman Catholic customs of old to not eat warm-blooded animals on Fridays, to acknowledge and do penance for the crucifixion.
INGREDIENTS
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olive oil 3 tbsp
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spring onions 1 bunch, chopped
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Swiss chard 200g, stems chopped, leaves shredded
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garlic 2 cloves, crushed
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smoked paprika ½ tsp
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chicken stock 300ml
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large butter beans 660g jar, drained and rinsed
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cod 2 skinless fillets
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plain flour 1 tbsp, seasoned
METHOD
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Heat 2 tbsp oil in a pan. Cook the spring onions, chard stems and garlic for 5 minutes or until the chard stems start to become tender. Stir in the paprika, stock and chard leaves, cover and simmer for 3 minutes. Add the butter beans and heat gently for 2-3 minutes.
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Dust the cod in the flour, then fry in a separate frying pan in 1 tbsp of oil for 3 minutes each side until golden. Serve with the bean and chard stew.