Baked Cod with Chorizo, Tomatoes & White Wine

Ingredients

• 4 x 180g cod fillets, skin on
• 150 g cooking chorizo, sliced into coins
• 400 g cherry tomatoes
• 1 red onion, finely sliced
• 3 cloves garlic, sliced
• 150 ml dry white wine
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 15 g flat-leaf parsley, chopped
• 1 lemon, sliced into rounds
• 1 x 400 g tin butter beans, drained and rinsed
• Fine salt and black pepper

Method

1. Preheat 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. Drizzle 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, then roast for 15 minutes.
3. Roast 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. Meanwhile, pat the cod fillets dry with kitchen paper. Season generously on both sides with salt and pepper.
5. Stir 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. Return 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. Spoon the butter beans and smoky tomato juices around the cod and serve at once.