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This Cod and Chorizo bake with Tomato and Butter Beans is perfect any night of the week. Easy to prepare, healthy and full of flavour.

Cod and Chorizo Bake with Tomato and Butter Beans

This Cod and Chorizo bake with Tomato and Butter Beans is perfect any night of the week. Easy to prepare, healthy and full of flavour.

Course Main Course
Cuisine Spanish
Keyword baked eggs, butter beans, chorizo, cod, one pot, tomato
Prep Time 5 minutes
Cook Time 35 minutes
Author Carrie Carvalho

Ingredients

  • 380 gram cod fillet, in 4 pieces fresh or frozen - see note
  • 250 gram cherry tomatoes, halved
  • 1 red onion, sliced
  • 150 gram cooking chorizo
  • 400 gram tin of butter beans, drained and rinsed
  • 2 cloves garlic, diced
  • salt & pepper
  • chopped fresh parsley to garnish

Instructions

  1. Preheat the oven to 180oc/350 Fahrenheit/gas 4

  2. Peel off the skins of the cooking chorizo and dice.

  3. Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)

  4. Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat.

  5. Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.

  6. After 2 minutes, add the beans and a dash of salt and pepper and stir again.

  7. If you are using frozen fish then add it now - nestle into the sauce and season well on top.

  8. Put the pan in the oven, uncovered, and cook for 15 minutes.

  9. 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.

  10. 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.

  11. Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)