Cod with Chorizo and Butter Beans

• 2 tbspolive oil
• 80gcooking chorizo, thinly sliced
• 1onion, finely chopped
• 3garlic cloves, sliced
• 1 tspsmoked paprika
• 400 gcherry tomatoes, halved
• 2 x 400gtins butter beans, drained and rinsed
• 200 mlvegetable stock
• 150gspinach
• fine salt
• black pepper
• 4thick cod loins, about 150 g each
• 15 mllemon juice
• 15gparsley, chopped
• 1 tbspextra virgin olive oil
• ½lemon, cut into 4 thin slices, optional (optional)

Method

1. 1Heat the oven to 200C fan. Heat the olive oil in a wide ovenproof pan over a medium heat and fry the chorizo for 3 minutes until crisp and the oil has turned red. Add the onion and cook for 6 minutes until soft, then the garlic and paprika for 1 minute.
2. 2Add the tomatoes, butter beans and stock with a good pinch of salt and pepper. Simmer for 5 minutes until the tomatoes start to soften and the liquid reduces slightly. It should be a loose stew, not a soup; the fish will release juice as it bakes.
3. 3Pat the cod dry, season with salt and pepper and sit the pieces on top of the beans. Lay an optional lemon slice on each and drizzle with the extra virgin olive oil.
4. 4Bake for 12 to 15 minutes, depending on thickness, until the cod is opaque all the way through and flakes when pressed. Thick loins take the full time; thinner fillets will be done at 10.
5. 5Lift the fish onto a plate for a moment, fold the spinach through the hot beans until it wilts, then return the fish. Spoon over 15 ml lemon juice, scatter with parsley and serve from the pan.

Per serving

kcal

454

protein

43.6g

fibre

9.3g

carbs

25.3g

fat

19.9g