All Recipes

Cod with butter bean cabbage colcannon

2 servings


15 minutes

total time


2 skinless cod fillets

25g butter

6 thyme sprigs , leaves picked

½ lemon , sliced

77g pack smoked diced pancetta

½ small Savoy cabbage , finely shredded

400g can butter beans , drained and rinsed

50ml single cream


Heat oven to 220C/200C fan/gas 8. Cut two squares of baking parchment slightly bigger than the cod and place a fillet in the centre of each one. Divide 20g of the butter between the two fillets and top with a few thyme leaves and lemon slices. Season generously. Fold and scrunch the paper together to create two paper parcels. Put on a baking sheet and cook for 8-10 mins.

Meanwhile, heat a medium-sized frying pan over a high heat and fry the pancetta for a few mins until golden and crisp. Add the remaining butter and cabbage, then cook for 5 mins or until the cabbage has softened. In a small saucepan over a low heat, lightly mash the butter beans with a potato masher, then mix the beans through the buttery cabbage and pancetta mixture. Stir through the cream to loosen and season generously. Serve the fish with the creamy colcannon.


Serving Size




Total Fat

41 g

Saturated Fat

23 g

Unsaturated Fat


Trans Fat





1.9 mg

Total Carbohydrate

21 g

Dietary Fiber

11 g

Total Sugars

6 g


43 g

2 servings


15 minutes

total time
Start Cooking