Cod, Kale and Marinated Beans Recipe | olivemagazine

Ingredients

• ½ shallot finely chopped
• 2 tsp red wine vinegar
• 50g curly kale tough stems removed, torn
• 1 tbsp olive oil plus 2 tsp
• 1 tsp lemon juice
• 400g cannellini beans drained and rinsed
• sundried tomatoes in oil finely chopped
• ¼ tsp dried chilli flakes
• 1 garlic clove crushed
• 1 tbsp flat-leaf parsley, mint and dill finely chopped
• 150g skin-on cod fillet
• 1 tsp unsalted butter