Roast cod with haricot white beans, whole grain mustard

Cod is one of the most popular dishes on my menu. Such a versatile fish, a light meaty, flaky fish.

This dish, I think is perfect for the warmer weather. Be careful not to overcook, its very easy to do!!


4 x cod fillet portions

2 x plum tomatoes

200g x white beans

1 pkt x spinach

2-3 x shallots

20g x butter

100ml x white wine

3-4 sprigs x parsley

100ml x double cream

3-4 sprigs x dill

20g x butter

1 table spoon x whole grain mustard


Soak white beans, drain and wash after a few hours put in a pot cover with stock, cook slowly dont boil, just simmer when cooked drain then put on a wide tray to cool quickly.

Peel and slice shallots finely

Pick, wash and cook spinach in boiling salted water, refresh in iced salted water until cold then drain, once drained squeeze water out of the spinach.

Blanch tomatoes for about 10-12 minutes in boiling salted water, refresh as before with spinach. Peel then cut into four, deseed then cut into even dice.

Take the sliced shallots and put into a pot with butter, fry no color then add white wine, reduce then add double cream. Pass through a fine sieve once comes to the boil.

Chop chives finely

Chop dill, not too finely

Chop parsley coarsely

When cooking the cod season both sides, put into a hot frying pan with a little oil presentation side first nice golden color then turn over, sear then back over and put in oven at 180 degrees for 4-5 minutes


Put beans into sauce, just before serving add grain mustard, tomato and herbs, put on bottom of the bowl. Reheat spinach with a little butter then season then put in the middle of the beans, fish on top