INGREDIENTS
1 whole Dover sole (filleted)
Tin of baked beans
1 white onion finely chopped
2 carrots finely chopped
2 cloves garlic
1 bay leaf
Bunch parsley
100ml of fish stock
100ml bread crumbs
Zest of 1 lemon
Salt and pepper
50ml olive oil
50g butter
Recipe continues
METHOD
Open a tin of baked beans and pour into a large bowl. Gently fill with cold water and gently rinse off the sauce from the beans.
In a large pot soften all the vegetables. Add the butter, the beans, bay leaf and parsley. Add the fish stock and cook out gently, stirring for 20 minutes.
Place the cod fillets on greaseproof paper brushed with butter, season with salt and pepper. Place under the grill until cooked for 2-3 minutes.
Sprinkle over bread crumbs and lemon zest with a little salt. Grill until golden brown and serve with the bean cassoulet.