- 4 smoked haddock fillets (Frozen or fresh)
- 235 g butter beans in a can (Aldi store-bought)
- 150 g sugar snap (1 pack is about 150g)
- 1 tsp hot jalapeno peppers (finely chopped)
- salt and ground pepper (to taste)
- 1 tbsp fresh parsley (finely chopped)
- 50 g unsalted butter
- 50 ml olive oil
- 80 g chopped mushrooms in water (use fresh mushrooms if you can)
- If frozen fish is used let it defrost. Use kitchen roll to dry the fish. Large pan with olive oil on medium-high heat. Place the fish on the hot pan(skin side first if it is on). Let it cook for about 4-5 minutes on each side( depends on the thickness of the fish). Add part of the butter(1/3 of it) when you turn the fish.
- Set aside if cooked throughout. If not place it on a baking tray and finish in the oven at 180°C/350°F for about 5 minutes
- Drain the water from butter beans and mushrooms.
- Large frying pan on medium-high heat. Melt rest of the butter and add sugar snaps and saute them for 5 minutes or a bit longer if you don’t want them too crunchy.
- When you are happy with the sugar snaps add drained beans, mushrooms, chopped jalapeno peppers, and fresh parsley. Saute for 2 minutes.
- Split all into two portions and serve hot
Smoked haddock can be replaced with any fish you like. Hot jalapeno peppers can be taken off if you don’t like hot spicy food. If you don’t like mushrooms, replace them with a half of bell pepper.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 487
Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.