INGREDIENTS FOR THE COD

• x2 150g of wild cod or cod loin

• 2 large Swiss chard leaves

• Sea salt, to taste

INGREDIENTS FOR THE CANNELLINI BEANS

• 2 tbsp of olive oil

• 2 garlic cloves, finely minced

• 1 banana shallot, sliced lengthwise

• 2 bay leaves

• 1 tsp coriander seeds

• 2 tsp cumin seeds

• 1 tsp ground ginger

• 50g Swiss chard stalks, diced

• 150g of dried cannellini beans

• 500ml vegetable broth, warm

• 3 tbsp olive oil

• 1 tbsp preserved lemon, finely sliced

• 10g fresh basil, sliced

• chili flakes, optional

• Sea salt, to taste

METHOD
1. Prepare the beans: Lightly oil a lidded cooking pot over medium, add the shallots and roast until golden. Add the garlic, bay leaves, spices and mix well. Cook for
a couple of minutes until the spices are fragrant.

2. Add the chard stalks, mix well and add the beans. Pour in the vegetable broth to a rolling boil. Simmer on low for 2 to 3 hours until the beans are cooekd through.

3. Prepare the cod: Lay a Swiss chard leaf flat, face side down, on a chopping board. Slice off the rounded top and bottom to create a faux rectangle.With a sharp knife, carefully and lightly serate the large middle vein, to make the leaf pliable.

4. Wrap: Place a fillet of cod in the middle and neatly fold the leaf over the fish, like a parcel. Turn it seam face down to hold together and repeat with the second piece of fish.

5. Steam the fish parcels in a regular steamer for 5 minutes.

6. Make the basil oil: In a small bowl, mix the olive oil,

preserved lemon, fresh basil, chili flakes if using and salt.

7. To serve, discard the shallot and bay leaves. Spoon the beans into the basil oil and mix well. Serve in a shallow plate with the cod parcels on top, and an extra drizzle of olive oil.

Notes:

*Canned cannellini beans can be used here for a speedy recipe.
Simply follow step 1 and add the drained beans with a splash of water and simmer for 20min.

-Chili flakes are neutral for types B, AB & O but avoid for type A.