Click the link for the Romesco sauce recipe or just leave it out.
4 x 200g cod or hake loin fillets
A drizzle of rapeseed or vegetable oil
100g cooking chorizo, sausage casing removed
1 x 400g tin of butter beans, rinsed
100g fresh spinach leaves
8 tbsp of homemade romesco (click link below for recipe)
A few parsley leaves chopped for garnish
Preheat the oven to 200C Fan
Oil a baking tray with rapeseed. Place the cod fillets on the tray. Heat a frying pan for a minute or so and add the chorizo and cook for 5 minutes or until they have released a lot of oil and are cooked. Spoon out some of the released chorizo oil and drizzle onto the cod. Also remove a few pieces of chorizo to use as your garnish at the end.
Put the cod in the oven and cook for 10 minutes (this will vary depending on the thickness of your cod) Remove from the oven and leave to rest.
Returning to the frying pan with the chorizo, turn the heat back on to start warming, add the butterbeans and some salt and pepper. Let them warm through. Finally add the spinach and allow to wilt.
Serve on warm plates, put 2 tbsp of romesco on each plate, next divide the butterbean and chorizo mix on the plates and finally top with the cod and a sprinkle of chorizo and parsley.
Accompanying recipe:
Ingredients
- 4 x 200 g cod or hake loin fillets
- Drizzle rapeseed oil
- 100 g cooking chorizo sausages casing removed and chopped
- 1 x 400 g tin butterbeans drained
- 100 g spinach leaves
- 8 tbsp romesco sauce (see link for recipe)
- 1 tbsp Parsley chopped
Instructions
- Preheat the oven to 200C Fan
- Oil a baking tray with rapeseed. Place the cod fillets on the tray. Heat a frying pan for a minute or so and add the chorizo and cook for 5 minutes or until they have released a lot of oil and are cooked. Spoon out some of the released chorizo oil and drizzle onto the cod. Also remove a few pieces of chorizo to use as your garnish at the end.
- Put the cod in the oven and cook for 10 minutes (this will vary depending on the thickness of your cod) Remove from the oven and leave to rest.
- Returning to the frying pan with the chorizo, turn the heat back on to start warming, add the butterbeans and some salt and pepper. Let them warm through. Finally add the spinach and allow to wilt.
- Serve on warm plates, put 2 tbsp of romesco on each plate, next divide the butterbean and chorizo mix on the plates and finally top with the cod and a sprinkle of chorizo and parsley