Tonight's dinner has got to be quick and simple as we have an hour slot between Georgie coming home from work and leaving again to see a school play. Today has been a rainy and miserable one and I embarrassed myself at the fishmongers by using language that must've become extinct from the dictionary about 100 years ago. Georgia will have to order from now on while I let the incident fade from memory.
A dish of warmth and comfort is necessary this evening.
In a deep sided frying pan, I slowly sweat 2 cloves of crushed garlic with a spoonful of butter until lovely and sweet. I then add 2 tins of cannellini beans (1 drained) and leave to bubble away and thicken up for around 5-10 mins on a medium heat. Whilst the beans are bubbling, whack a few rashers of smoked streaky bacon under the grill and crisp up to your preference, then crumble. On the last minute of bean cooking, throw in a few sprigs of chopped dill and the crumbled rashers.
Pan fry the cod on both sides (4 mins each side) with another spoon of butter, salt/pepper and a squeeze of lemon at the last minute.
Spoon the bean-y, bacon-y stew into bowls and top with the golden skinned cod.