Pan Fried Burbot with Butter Beans

Pan Fried Burbot with Butter Beans

February 02, 2024


  • 3 tbsp olive oil
  • 1 bunch spring onions, chopped
  • 1 cup fresh spinach, stems chopped, leaves shredded
  • 2 cloves garlic, crushed
  • ½ tsp smoked paprika
  • 1 ¼ cup chicken stock
  • 2 16oz cans large butter beans, drained and rinsed
  • 2 skinless burbot fillets
  • 1 tbsp plain flour, seasoned to taste


  • Heat 2 tbsp oil in a pan. Cook the spring onions, spinach stems, and garlic for 5 minutes or until the stems start to become tender. Stir in the paprika, stock, and spinach leaves, cover, and simmer for 3 minutes. Add the butter beans and heat gently for 2-3 minutes.
  • Dust the burbot in the seasoned flour, then fry in a separate frying pan in 1 tbsp of oil for 3 minutes on each side until golden. Serve over bean and spinach stew.