Chorizo Cod & Butter Beans

• Cod(600 g)
• Chorizo(150 g)
• Butter Beans(2)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Garlic(3 cloves)
• Lemon(1)
• Fresh parsley(15 g)
• Olive oil(2 tbsp)
• Smoked paprika(1 tsp)
• Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Thinly slice the {Red Onion}, finely chop the {Garlic}, halve the {Cherry Tomatoes}, drain and rinse the {Butter Beans}, chop the {Fresh parsley}, and cut half the {Lemon} into wedges.

   ~10 min

2. 2

   Scatter the sliced {Chorizo}, {Red Onion}, {Garlic}, {Cherry Tomatoes}, and {Butter Beans} in a large baking tray. Toss with {Olive oil}, {Smoked paprika}, {Oregano}, half the {Salt}, and the {Black pepper}. Roast until the tomatoes soften and the chorizo releases its orange oils, 15 minutes.

   ~15 min

3. 3

   Nestle the {Cod} fillets on top of the bean mixture. Season with the remaining half of the {Salt} and squeeze over half the {Lemon}. Return the tray to the oven and bake until the fish is opaque and flakes easily, 10 minutes.

   ~10 min

4. 4

   Spoon some of the chorizo beans around each fillet, scatter over the {Fresh parsley}, and serve with the remaining {Lemon} wedges for squeezing.

   ~0 min