Cod with Fennel and Green Beans

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Portions: 4


  • 4 x Line-Caught Cod Fillets
  • 40ml Olive Oil
  • Seasoned Flour
  • 224g Sliced Fennel
  • 336g Sliced Green Beans or Cut Green Beans
  • 112g Sliced Spring Onions
  • Sea Salt
  • Coarse Ground Peppercorns
  • 100ml Olive Oil
  • 60ml White Wine
  • ½ Lemon (zest and juice)
  • 15g Snipped Chives
  • 5g Chopped Flat Leaf Parsley
  • 10g Granulated Sugar


  1. Dust the cod fillets in the seasoned flour and shake off any excess.
  2. Place a frying pan onto a medium heat, warm the oil.
  3. Add the Sliced Fennel, Sliced or Cut Green Beans, sea salt and coarse ground peppercorns. Add the Lemon Zest and Juice. Toss in the frying pan to stop from colouring too much.
  4. When the fennel and beans are tender, add the white wine and toss together.
  5. Add the spring onions, snipped chives, chopped flat leaf parsley and sugar, lightly mix this together so a nice dressing coats the vegetables. Keep Warm.
  6. Place a frying pan onto a medium heat, warm the oil.
  7. Place the Fish, skin side down and cook until the skin goes a golden brown colour.
  8. Turn the fish over and keep basting until the fish had cooked through.
  9. Place the Vegetables into the centre of a warm serving plate. Top with the cooked cod fillet. Drizzle over a little of the dressing from the vegetables.