Cod with crispy chorizo and white beans

Flaky cod roasted on a bed of garlicky white beans, cherry tomatoes and spinach, scattered with crispy chorizo. Spanish flavours, one pan, very little washing up.

Ingredients

• 100 g Chorizo, diced
• 15 ml Olive oil
• 1 Onions, chopped
• 0.2 Garlic, sliced
• 3 g Smoked paprika
• 250 g Cherry tomatoes, halved
• 800 g Cannellini beans, two tins, drained
• 100 g Spinach
• 2 g Salt
• 500 g Cod fillets, 4 pieces
• 1 Lemons, wedges
• 10 g Fresh parsley, chopped

Method

1. Heat the oven to 200°C (180°C fan). Fry the chorizo in a dry ovenproof frying pan until crisp, then lift it out into a small bowl.
2. Add the oil to the pan and soften the onion, then the garlic and paprika for a minute. Add the tomatoes, beans, 100ml water and the salt and simmer for 5 minutes, then stir in the spinach.
3. Nestle the cod into the beans, drizzle with a little oil and roast until the fish just flakes.
4. Scatter the crispy chorizo and parsley over and serve with lemon wedges.