Ingredients that I always have around are cooking chorizos (the soft ones) and some fish in the freezer (cod or haddock filets) for those days that I want to enjoy the fleshy meaty taste of a lovely piece of cod or hake. You can use either for this recipe.
If you want to add another layer of flavour, use the romesco sauce recipe (link below), lightly warm the sauce and put that on the bottom of the plate then layer up using the method below
A NOTE ABOUT SALTING: Salt is an amazing ingredient, it draws out moisture but then after a while, starts to permeate back into the food. I this recipe, I lightly salt the fish 15 mins before I want to cook it. This also helps the fish hold it’s shape when it’s cooking. You can test this out yourself by cooking one piece that was salted for 15 minutes and another with no salt and you’ll see that the one with no salt will flake apart when it’s cooked.
Serves 4
4 cod or hake loin fillets
A drizzle of rapeseed or vegetable oil
100g cooking chorizo, sausage casing removed and chopped into small pieces
1 tin of butter beans, drained
200g fresh spinach leaves
A few parsley leaves chopped for garnish
Get everything chopped before you start. Preheat the oven to Gas Mark 7/220C/200C Fan and salt the fish for 15 minutes.
Oil a baking tray with rapeseed or vegetable oil. Place the cod fillets on the tray and bake for 10 minutes.
Heat a frying pan for a minute or so and add the chorizo and cook for 5 minutes on a medium heat or until they have released a lot of oil and are cooked. Add the butterbeans and some salt and pepper. Let them warm through. Finally add the spinach and allow to wilt.
To serve, Divide the butterbean and chorizo mix between 4 plates, top with the cod and a sprinkle of chorizo and parsley
Ideal with:
Cod with butter beans and chorizo
Ingredients
- 4 150g cod or hake fillets
- 1 tsp rapeseed or vegetable oil for drizzling
- 100 g cooking chorizo remove sausage casing and chop into small pieces
- 400 g butter beans drained
- 200 g spinach leaves
- 1 tbsp parsley chopped for garnish
Instructions
- Salt the fish for 15 minutes.
- Get everything chopped before you start. Preheat the oven to gas mark 7, 220C or 200C fan
- Oil a baking tray with rapeseed or vegetable oil. Place the cod fillets on the tray
- Bake for 10 minutes.
- Heat a frying pan for a minute or so and add the chorizo and cook for 5 minutes on a medium heat or until they have released a lot of oil and are cooked.
- Add the butterbeans and some salt and pepper. Let them warm through.
- Finally add the spinach and allow to wilt.
To serve
- Divide the butterbean and chorizo mix between 4 plates, top with the cod and a sprinkle of chorizo and parsley
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