Baked Cod with Chorizo, Tomatoes & White Wine

• 4 x 180gcod fillets, skin on
• 150 gcooking chorizo, sliced into coins
• 400 gcherry tomatoes
• 1red onion, finely sliced
• 3cloves garlic, sliced
• 150 mldry white wine
• 2 tbspolive oil
• 1 tspsmoked paprika
• 15 gflat-leaf parsley, chopped
• 1lemon, sliced into rounds
• 1 x 400 gtin butter beans, drained and rinsed
• Fine salt and black pepper

Method

1. 1Preheat the oven to 200°C/fan 180°C. Scatter the chorizo coins, cherry tomatoes, sliced red onion and garlic into a large, shallow baking dish; keep everything in a single layer so the chorizo crisps and the tomatoes blister rather than steam.
2. 2Drizzle over the olive oil and sprinkle the smoked paprika directly onto the chorizo and oil; the heat of the oven will toast the paprika in the rendered fat over the first few minutes. Pour in the white wine around the vegetables..
3. 3Roast for 15 minutes, until the chorizo has crisped at the edges and released its rust-red oil, the tomatoes are bursting, and the garlic has softened in the wine. Tuck stray ones down into the juices if they're colouring too fast.
4. 4Meanwhile, pat the cod fillets dry with kitchen paper. Season generously on both sides with salt and pepper.
5. 5Stir the butter beans through the chorizo and tomatoes, then nestle the fillets into the dish, skin-side down, spooning a little of the smoky juices over the top. Lay 2–3 lemon rounds across each fillet so the lemon juice trickles down into the fish as it cooks.
6. 6Return to the oven for 10 minutes, until the cod is opaque and flakes easily when pressed; pull it the moment the flakes part cleanly, as cod goes from just-set to chalky in a minute. Taste the pan juices and adjust the salt now: the chorizo carries most of it, but a final pinch ties the wine and tomato together.
7. 7Spoon the butter beans and smoky tomato juices around the cod scatter with the chopped parsley and serve at once.

Per serving

kcal

533

protein

50.4g

fibre

7.9g

carbs

23.6g

fat

23.2g