Butter Poached Smoked Haddock and Beans

Use a fish filleting or paring knife to remove the skin from the fish (skin side down on a board and push the knife away from you). Cut the fish into serving size pieces across the fillet, and place into an ovenproof dish.

Keep a heaped tablesoonful of butter to one side and melt the remaining butter in a saucepan. Pour the butter over the fish followed by hot water to almost cover the fish. Cook in an oven at 350°F/180°C/Reg4 for about 15 minutes.

Meanwhile wash the beans iin a sieve under a cold tap and put in a thick bottomed sauce pan over a medium heat. Add the tablespoonful of butter and stir until absorbed by the beans. Season with salt and fresh black pepper. Add the spinach and stir over the heat for a few minutes  Picture  .

When the fish is ready, put a layer of beans in the serving dishes, put the fish on top and spoon over a couple of tablespoonfuls of the cooking liquor. Add a squeeze of lemon juice over the fish and serve immediately  Zoom  .