EquipmentOvenproof saute pan or shallow casserole, approximately 30cm.
Ingredients
0 of 13 ready
Method
- Heat the oven to 200°C (180°C fan).
- Salt the cod lightly 20-30 minutes before cooking.
- Put the chorizo into the dry pan over a medium heat and cook until it begins to crisp and release its oil.
- Add the onion and cook for 6-8 minutes.
- Add the garlic and tomato puree and cook for another minute.
- Pour in the blended cherry tomatoes and stock.
- Add the butter beans and simmer for about 8 minutes until beginning to thicken.
- Sit the cod fillets on top of the beans and tomato sauce and season with black pepper.
- Transfer uncovered to the oven for approximately 10-12 minutes, until the cod is opaque and flakes into large moist pieces when gently pressed.
- Finish with parsley, lemon juice and a splash of extra virgin olive oil.
Top tip
Keep the cod on top rather than burying it in the sauce. It cooks more evenly and is much easier to lift out without breaking.
Serve with
Crusty bread, Buttered Greens with Garlic & Lemon and Salsa Verde.
Allergen note
Contains fish. Check the stock and chorizo packaging for any additional allergens. Bread is an optional accompaniment and should be checked separately.
Storage & reheating
This dish is best eaten immediately. If there are leftovers, cool and refrigerate within 2 hours and eat within 48 hours. Reheat only once and until steaming hot throughout; the cod will be softer after reheating.
