Crab crusted cod with warm bean salad

Method

1. For the crab crust: pre-heat the oven to 160C/gas 3 and mix all the ingredients apart from the cod in a bowl. Press the crust over one side of the cod fillets. 

2.  Lightly oil a baking tray and cover with a piece of greaseproof paper. Place the fish on the paper and bake for 15 minutes - until the fish flakes easily.

3. For the bean salad: warm the olive oil in a large saucepan, add chopped onion and cook until soft but not coloured - about 5 minutes.

4. Add the drained and washed cannelini and borlotti beans and pour in the stock. Bring to a simmer and cook for 20 minutes.

5.  Take the pan away from the heat and add the cooked lentils, blanched green beans, vinegar, mint and parsley.  Stir to mix and tip in the spinach leaves. Serve the salad with the warm baked cod, and hand around lemon wedges separately.