Chard-Wrapped Pollock with Butter Beans

Ingredients

• 4 skinless pollock fillets

• 400 g of swiss chard, leaves separated and any long stems finely chopped

• 1 tbsp of vegetable oil

• 400 g of echalion shallot, finely diced

• 200 ml of dry white wine

• 75 g of unsalted butter

• 1 400g tin butter beans, drained

• 0.5 lemon, juiced

4 servings

Calories~438 kcal

Protein~34 g

Carbs~26 g

Fat~21 g

Fiber~8 g

Sugar~8 g

Total recipe

Calories~1,750 kcal

Protein~135 g

Carbs~105 g

Fat~85 g

Fiber~30 g

Sugar~30 g

Method

• Step 1

  Lightly season the fish with salt on both sides; chill for 30 mins.

• Step 2

  Meanwhile, bring a large pan of salted water to the boil. Blanch the chard leaves for 30 secs and drain. Refresh in iced water until needed; drain and pat dry with kitchen towel.

• Step 3

  Wash the salt off the fish and pat dry with kitchen towel. Divide the leaves into 4 piles, then tightly wrap each fillet with the leaves to make a neat parcel, tucking under the thin end of the fillet to form a rectangle. Chill for 30 mins, or up to 2 hrs. Remove 30 mins before cooking.

• Step 4

  Set a steamer over a large pot of simmering water and steam the fish parcels for 10-15 mins, depending on size.

• Step 5

  Meanwhile, heat the oil in a pan over a low heat, add the shallot and cook for 5 mins or until translucent.

• Step 6

  Add the wine; bubble to reduce by three-quarters. Whisk in the butter, tip in the beans and any chard stems; cook for 2-3 mins. Add the lemon juice; season.

• Step 7

  To serve, spoon the butter beans onto plates and top with the fish.