GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Pan Fried Fish in a Herb & Cannellini Bean Broth
Treat yourself or some friends to this simple, elegant and delicious dish.
Gluten / Dairy free has never been so good!
Prep Time: 15 min
Cook time: 20 min
40g (20g) knob *JFhx : Garlic & Chilli Butter OR regular butter
drizzle of *JFhx : Garlic, Chilli & Herb Oil OR regular oil
4 (1) boneless, skinless, white fish fillets (like cod or monkfish)
1 tbsp (1 tsp) dried herbs (see *Jfhx Dry Fresh Herbs)
1 tbsp (1 tsp) flour
800ml (200ml) hot stock (fish, veggie or chicken)
2 (1) spring onions, finely sliced
1 (130g) tin Cannellini Beans, drained
handful chopped parsley or chives, garnish
Divine Meals for 1 : (Brackets = single serve)
Preheat your oven to 150 degrees.
Pop half of butter in a non-stick frying pan with a drizzle of oil. When bubbling, fry your fish on both sides, until golden and smelling divine.. Try not to crowd the pan (you may need to cook the fillets 2 at a time).
Remove the fish from the pan just before cooked, place on a baking tray and pop in the oven to keep warm.
In the same pan, add the remaining butter, another drizzle of oil and the herbs. When the butter is bubbling sprinkle in the flour and cook for 1 minute, Slowly pour in the stock and whisk out any lumps.
Tumble in the spring onions and cannellini beans, cook for 2 minutes.
Bring to a boil, then to a simmer. Cook until the beans are just tender – 2 – 3 minutes.
Remove the fish from the oven, if there are any juices, pour into the beans and broth.
Serve : Divide the beans between 4 bowls, with spoonful’s of broth. Top with a golden, crispy piece of fish. Garnish with the parsley or chives and enjoy with a wedge of warm buttered bread. (This is one of my absolute favourite dishes)
Jax Says: If you’re not using my flavoured butter and oil. Add a crushed clove of garlic, and pinch of chilli to the butter in the first step, so you don’t miss out on flavour. Also for a more substantial dish, top with a selection of steamed seasonal veggies.
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