Broiled Fish Fillets With Succotash Recipe

• 175 gm Dry butter, (lima) beans
• 100 gm Rindless smoked streaky bacon, in one piece, 1 small onion, minced
• 1 Tbsp. Sunflower oil, if needed
• 300 ml Fresh chicken stock
• 3 x Ears sweetcorn
• 50 ml Double cream
• 4 piece unskinned thick striped bass or possibly, (175-225g) haddock fillet
• 15 gm Butter, melted
• 2 Tbsp. Minced chives, extra to garnish Salt and freshly grnd black pepper

1. 1 Put the dry beans into a pan and cover with plenty of water.
2. Bring to the boil, cover, remove from the heat and soak for two hrs.
3. 2 If you're going to barbecue the fish, make sure you light it a good 40 min before cooking it.
4. Cut the bacon into 5mm/ 1/4" dice, put into a pan and cook on a low heat till the fat begins to heat.
5. 3 Raise the heat a little and fry in its own fat till crisp and golden brown.
6. Add in the onion and sunflower oil if dry and cook for five min till soft.
7. 4 Drain the beans and add in with the stock.
8. Simmer gently for 25 min till just tender and the stock is well reduced.
9. Stand the sweetcorn up on a chopping board and slice away all the kernels.
10. Add in the sweetcorn to the beans and cream and simmer for five min.
11. 5 If you are going to grill the fish, preheat to high.
12. Brush both sides of the haddock pcs with butter and season.
13. Place skin-side down on the barbecue or possibly skin-side up on a lightly oiled baking sheet or possibly the rack of the grill pan and cook for 7-8 min.
14. 6 Stir the chives into the beans and season.
15. Spoon the mix into four warmed soup plates and top with the haddock.
16. Scatter over the chives and serve.

butter, bacon, sunflower oil, chicken stock, sweetcorn, cream, bass, butter, chives

Taken from cookeatshare.com/recipes/broiled-fish-fillets-with-succotash-93290 (may not work)