Pan Fried Cod With Cannellini Hummus - cooking recipe

Ingredients

2 (6 oz) skinless, boneless, thick cod fillets
3 tbsp all-purpose flour, seasoned
5 tbsp olive oil
1 None small onion, roughly chopped
1 clove garlic, minced
1 (13.5 oz) can cannellini beans, drained, rinsed
3 tbsp fresh flat leaf parsley leaves, chopped
None None shredded carrots and lemon wedges, to serve

Preparation

Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.