Pan Fried Burbot with Butter Beans
Ingredients:
- 3 tbsp olive oil
- 1 bunch spring onions, chopped
- 1 cup fresh spinach, stems chopped, leaves shredded
- 2 cloves garlic, crushed
- ½ tsp smoked paprika
- 1 ¼ cup chicken stock
- 2 16oz cans large butter beans, drained and rinsed
- 2 skinless burbot fillets
- 1 tbsp plain flour, seasoned to taste
Directions:
- Heat 2 tbsp oil in a pan. Cook the spring onions, spinach stems, and garlic for 5 minutes or until the stems start to become tender. Stir in the paprika, stock, and spinach leaves, cover, and simmer for 3 minutes. Add the butter beans and heat gently for 2-3 minutes.
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Dust the burbot in the seasoned flour, then fry in a separate frying pan in 1 tbsp of oil for 3 minutes on each side until golden. Serve over bean and spinach stew.