Artichoke & lemon salad
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Haddock with cannellini beans & artichokes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 400g can cannellini beansdrained and rinsed
- 1 small lemonzested and juiced
- small garlic clovegrated
- 1 tbsp roughly chopped parsley
- 2 tbsp olive oil
- 1 skinless haddockfillet
- 2 artichokesfrom a can, drained and halved
Nutrition: per serving
- kcal579
- fat24g
- saturates3g
- carbs36g
- sugars9g
- fibre17g
- protein45g
- salt0.8g
Method
step 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.
step 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).
step 3
Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.
