I always have some 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.
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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
Nutrition
Calories: 299kcalCarbohydrates: 23gProtein: 38gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 491mgPotassium: 1412mgFiber: 8gSugar: 3gVitamin A: 4960IUVitamin C: 21mgCalcium: 97mgIron: 5mg
Tried this recipe?Let us know how it was!