Ingredients

• 2 white fish fillets 
• 30g butter
• 1 tsp thyme
• 1 lemon, quartered
• Salt and pepper, to taste
• 50g cooked ham, diced
• ¼ cabbage, sliced
• 1 tin butter beans 
• 50ml cream
  

Methods

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut out two squares of baking paper.

2. Add each fillet of the fish onto the centre of a piece of baking paper.

3. Put 10g of butter on each fillet, along with half a teaspoon of thyme and a lemon quarter.

4. Season with salt and pepper, then fold the paper over and make a parcel by twisting the top.

5. Put on a baking tray and bake in the oven for 10 minutes.

6. Meanwhile, heat a large frying pan over a medium heat, then fry the diced gammon for 2 minutes.

7. Add the remaining butter and the cabbage to the ham pan and cook for a further 5 minutes.

8. Tip the (drained and rinsed) butter beans into the bacon and cabbage, and roughly mash with a potato masher.

9. Stir thoroughly, then add the cream (and a splash of water, milk, or extra cream as needed for the desired consistency) and heat through.

10. Remove the fish from the oven and serve over or alongside the butter-bean colcannon.