4 cod fillets 4 tbsp red pesto 1 tbsp of olive oil 2 x 410g cans butter beans, drained 2 garlic cloves, crushed 225g bag spinach Squeeze of lemon juice
1.
Preheat the grill to medium. Spread each cod fillet evenly with 1 tbsp red pesto and grill them for 10-15 min until the flesh is opaque and just cooked.
2.
Meanwhile, heat the oil in a pan, and add the butter beans and garlic. Cook for 10 minutes, stirring occasionally and mashing the beans lightly as you do so.
3.
Just before serving, add the spinach to the pan and allow it to wilt for 2-3 minutes.
4.
Spoon the butter bean mash onto warm plates and top with the cod and any juices. Squeeze a little lemon juice over each piece of fish and serve.
Keep in mind that research on these matters is on-going and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.
