Haddock with cannellini beans & artichokes Esther Clark

Haddock with cannellini beans & artichokes

Haddock with cannellini beans & artichokes Esther Clark

  • 400g can cannellini beans, drained and rinsed

    Cannellini bean

    can-a-leen-ee been
    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 small lemon, zested and juiced


    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small garlic clove, grated
  • 1 tbsp roughly chopped parsley


    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 skinless haddock fillet


    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 2 artichokes from a can, drained and halved
  1. Heat oven to 200C/180C fan/gas 6. In a bowl, mix the beans, zest and juice of half the lemon, the garlic and parsley. Stir through 1 tbsp olive oil and season to taste. Very lightly crush the beans with the back of a wooden spoon, keeping some of them whole.
  2. Cut a large square of baking parchment, spoon the beans onto the centre and top with the fish. Scatter the artichokes around the fish, drizzle over the remaining olive oil, squeeze a little lemon juice over and season well. Bring both sides of the parchment upwards and fold together to create a tight seal, then twist the ends tightly (like a giant sweet).
  3. Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked. http://fotoclubby.com