Ingredients

The following ingredients have 4 Servings
  • 4 Whole Cod filets (approximately 5 ounces)
  • 2 Tsp Sea salt
  • 2 Tsp Black pepper
  • 2 Cans Butter Beans (14.5 ounce cans)
  • 1 - 2 Cups Chicken (or vegetable) stock (mine was homemade)
  • 1/4 Cup Pesto
  • 1/2 Lb Carrots (quartered)
  • 1/2 Lb Asparagus
  • 2 Tbsp Olive oil
  • 1 Tbsp Kosher salt

Instruction

  • My pesto was already in the fridge made from various herbs before they went bad.Take the veggies and dress with olive oil and kosher salt. Roast in a 325 degree oven for fifteen minutes or so (Do this step at the same time your beans are simmering).Begin by rinsing the beans. Add to the dutch oven with the stock and the pesto and simmer for twenty minutes or so. Add in the cod, cover and simmer for 6 - 8 minutes. To serve, put a good amount of the beans and stock at the bottom of a bowl. Top with a few carrots and asparagus set perpendicularly. Next place the fish on top of the veggies. Finish by topping with the herb dukkah.Enjoy!