Tuesday, 25 May 2010

Baked cod with butter beans, tomatoes and chorizo

(Serves 6)
900g cod fillet
400g chorizo, chopped into cubes
450g small tomatoes
1 clove garlic, chopped
1 bunch spring onions, chopped
3 x 400g tins butter beans, drained
150mls white wine
2 tbsp olive oil
juice of 1 lemon
1 tbsp chopped chives

1.Pre-heat the oven to 200 C/gas mark 6. Place the cod fillets on a piece of foil big enough to seal the piece (it might be easier to divide the fish in two and have two pieces of foil), and drizzle some of the olive oil and lemon juice on each piece. Season well, seal in the foil and place on a baking sheet. Cook for approximately 20 minutes until the fish is cooked.

2. Meanwhile, place the chorizo in a pan. Cook the chorizo until crisp and brown. There is no need to add oil, as the chorizo will release its own oil. Once cooked, add the garlic and spring onions and cook for 1 minute.

3. Next add the baby tomatoes and cook until soft. Add the white wine and cook for 2 minutes. Then add the butter beans and heat them through.

4. Serve the chorizo, tomatoes and butter beans with the fish placed on top and sprinkle the dish with the chopped chives. 

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