Pan-seared cod with cherry tomatoes and haricot bean purée

Pan-seared cod with cherry tomatoes and haricot bean purée


Bean purée

Peel and chop the garlic and shallots. Clean and peel the parsley roots, cut into pieces and then whiz in a food chopper until the size of rice grains.

Sauté the shallots in oil until translucent, add the garlic and briefly sauté. Add the parsley roots and sauté, stirring constantly. Stir in the agave syrup and caramelise briefly. Deglaze with stock, cover and leave to simmer for 12 to 15 minutes.

Strain the beans, wash, leave to drain and then add to the mixture. Blend with the hand blender. Stir in the almond butter and add a little more stock. Wash the lemon in hot water and dry it, zest 2 tsp of peel and squeeze the juice. Season the purée to taste with salt, pepper, lemon zest and juice, and chilli flakes. Keep warm.



Wash the fish in cold water and pat dry. Remove any bones. Heat the oil in a frying pan, season the fish with salt and sear in the hot oil over a medium heat for 3 to 4 minutes. Reduce the heat, turn the fish over, add the butter to the pan and melt until it turns frothy. Fry for another 3 to 4 minutes, regularly drizzling the fish with the browned butter.


Finishing touches

Wash the tomato vines and dab dry. Halve the vines and fry in oil in a frying pan for 4 to 5 minutes until lightly browned. Season with salt and pepper.

Spread the bean purée on 4 plates, arrange the fish on top of it and drizzle with the remaining butter. Garnish with the tomatoes and serve immediately.

Preparation time: 40 min.

Serves 4

For the bean purée

  • 4 garlic cloves
  • 2 shallots
  • 100 g parsley roots
  • 2 tbsp olive oil
  • 1 tsp agave syrup
  • 2 tins of haricot beans (240 g drained weight per tin)
  • 200 ml vegetable stock
  • 3 tbsp white almond butter
  • 1 organic lemon
  • salt
  • ground pepper
  • chilli flakes

For the cod

  • 4 skinless cod steaks (4 cm thick, 150 g each)
  • 2 tsp olive oil
  • salt
  • 40 g butter
  • ground pepper

Additional items

  • 2 cherry tomato vines
  • 1½ tbsp olive oil
  • salt
  • ground pepper

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