This Cod and Chorizo traybake with Tomato and Butter Beans is perfect any night of the week. Easy to prepare, healthy and full of flavour.
An Easy Cod and Chorizo Traybake
Who else loves a traybake for dinner? So easy! And a one-pan meal is always a plus, right? Ready in under an hour, this is a great no-fuss option for busy weeknights. I use this Denby shallow casserole dish* for this recipe – it’s great because you can use it on the hob as well as in the oven!
Frozen Cod Fillets
This recipe uses frozen cod fillets – such a great freezer staple. But you can also use fresh – just see the recipe notes and adjust accordingly. You should always go for MSC Certified Cod which has been responsibly sourced. Pollack or coley are good substitutes. If you or whoever you’re feeding isn’t a huge fish fan, some chicken breast would also work, but you may need to adjust the cooking time slightly to ensure it’s cooked through.
What Chorizo?
I like to use what’s known as Sarta – it’s one of the most common types found in UK Supermarkets, and typically sold as a ring or horseshoe. It’s cured, meaning it’s sold suitable for eating, so you don’t need to cook it. But it will release some delicious, spicy oils when you do.
You can also use fresh chorizo in this recipe, also sold as cooking chorizo or Ristra. But do bear in mind that this type MUST be cooked through before eating as it’s only semi-cured.
Either of these types of chorizo will suit this recipe – just please don’t use pre-sliced! They are excellent for cheeseboards, pizzas and sandwiches, but they won’t work in this bake.
Chorizo with Tomato and Butter Beans
Chorizo and tomato is such a classic combo, right? When the oil from the chorizo mixes with the juice from the cooking tomatoes, something magic happens. It creates a delicious, flavourful sauce which perfectly compliments the flaky fish and creamy butter beans (known as lima beans if you’re in the US).
What to serve with this One-Pan Cod and Chorizo?
I love this dish best served with a simple green salad and my go-to rice, but it would also work well with boiled potatoes or just salad and some crusty bread (you need something to soak up that sauce!).
Can I use different beans?
Yes – I have used butter beans here but any white bean would work like haricot (navy) or Cannellini beans.
If you are looking for another easy dinner recipe then check these:
- Gnocchi Bake with Tomato and Mozzarella
- Pork Meatballs with Soy Glaze and Quick Pickled Slaw
- One-Pot Chorizo Pasta
- Pesto Chicken Traybake
- Chipotle Chorizo Bean Stew
I hope you enjoy this Cod and Chorizo Bake. Please let me know if you try it!
Cod and Chorizo Bake with Tomato and Butter Beans
Equipment
- Oven safe casserole dish or pan
Ingredients
- 380 gram cod fillet, in 4 pieces - fresh or frozen – see note
- 250 gram cherry tomatoes, halved
- 1 red onion, sliced
- 150 gram cured chorizo sausage - see note
- 400 gram tin of butter beans, drained and rinsed
- 2 cloves garlic, diced
- salt & pepper
- chopped fresh parsley to garnish
Instructions
- Preheat the oven to 180oc/350 Fahrenheit/gas 4
- Peel off the skins of the chorizo and dice.
- Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)
- Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat. (See note if using fresh or cooking chorizo)
- Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.
- After 2 minutes, add the beans and a dash of salt and pepper and stir again.
- If you are using frozen fish then add it now – nestle into the sauce and season well on top.
- Put the pan in the oven, uncovered, and cook for 15 minutes.
- Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.
- Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.
- Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)
This was the best and easiest to follow recipe for this dish! I’ve made this three times this week already!
Thanks so much Archer! So glad you liked the recipe!!
We LOVED this recipe, so delicious and easy.
So glad you enjoyed it!
An easy and tasty dish. I may add some black olives for an even more Mediterranean taste next time and there will be a next time. Thank you..
Black olives would be perfect! So glad you enjoyed