Smoked Basa With Creamy Cannellini Beans & Ciabatta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Boil half a kettle

Peel, then slice your shallot[s] roughly

Trim, then chop your green beans into bite-sized pieces

Dissolve your vegetable stock mix, Dijon mustard and soft cheese in 200ml [260ml] [350ml] boiled water – this is your creamy Dijon stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced shallot to the pan with a pinch of salt and cook for 1-2 min or until slightly softened

Meanwhile, drain and rinse your cannellini beans

Once the shallot has slightly softened, add the drained cannellini beans and chopped green beans to the pan and cook for 2-3 min or until the beans have begun to soften

While the beans are softening, chop your smoked basa fillet[s] into bite-sized pieces

Once the beans are slightly softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour to the pan and cook for 30 secs

Add the creamy Dijon stock to the pan and top with the chopped smoked basa and a crack of black pepper

Cook, covered, for 5 min or until your fish is cooked through – this is your smoked basa with creamy cannellini beans

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish is cooking, slice your ciabatta[s] in half and place in the toaster for 1-2 min or until hot and crusty

Spread a little butter over the crusty ciabatta halves and cut into triangles