White fish can be quite bland so here’s what we do to make it more exciting!
- Heat the oil in a pan and cook the onion and garlic oven medium heat for a few minutes. Throw the chorizo in (literally!), allow a few more minutes, then tip in the tomatoes (peeled and chopped). Season generously and bring to the boil.
- Once boiling, dry and season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 5 minutes.
- Move everything into an oven proof dish and place in the oven for an extra 15 mins. Gently mix in the butter beans for the last 5 (and I mean GENTLY! because cod falls apart when it’s done) .
- Scatter half a bunch of chopped parsley and shout ‘dinner’s ready!’
- olive oil, salt, pepper, hot smoked paprika
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 250 cooking chorizo
- 400g ripe tomatoes
- 4 cod fillets
- 400g can butter beans
- 1/2 small pack parsley
You know it aaall! 