Haddock with tomato and sage cannellini beans

Ingredients

For 1 serving

• Haddock180 g
• Cooked cannellini beans150 g
• Tomato passata120 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Peel the garlic and crush it lightly; rinse and drain the cannellini beans. Pat the haddock dry with kitchen paper, remove any bones and salt it lightly.
2. Heat the oil in a wide pan over medium-low heat with the garlic and sage leaves for 2 minutes, until the garlic is just golden and the sage smells fragrant.
3. Add the passata, the cannellini, a pinch of salt and a splash of water; cook for 10 minutes over medium-low heat, stirring now and then, until the sauce thickens and coats the beans.
4. Lay the haddock on the beans, cover and cook for 8 minutes over low heat, until the flesh is white and flakes easily with a fork.
5. Adjust the salt, finish with a grind of black pepper and serve.