Pan-Seared Cod with Chorizo & Butter Beans
35 min · Easy
#spanish#high-protein#mediterranean#quick
A one-pan taste of the Spanish coast: flaky white cod steamed over smoky chorizo, creamy butter beans and blistered tomatoes, all slicked in that unmistakable rusty-red paprika oil. Light, punchy and on the table in half an hour.
Ingredientsfor 4 portions
- 600 g Cod, Raw, 4 fillets
- 120 g Picante Chorizo, sliced
- 400 g Butter Beans by Goya, drained
- 250 g Cherry Tomatoes, halved
- 1 medium Yellow Onion
- 3 clove Garlic
- 1 tsp Smoked Paprika
- 100 g Baby Spinach
- 2 tbsp Olive Oil
- 10 g Parsley
- 1 Lemon, cut into wedges
Steps
- Pat the cod fillets thoroughly dry and season with salt — dry fish is the secret to a golden sear. Set aside while you build the base.
- Fry the sliced chorizo in the olive oil over medium heat until its rusty-red oil renders out and the edges crisp, 3–4 minutes. Lift out and set aside, leaving the flavoured oil behind.
- Soften the onion in the chorizo oil for 5 minutes, add the garlic and smoked paprika for a minute, then tip in the tomatoes and butter beans. Simmer 6–8 minutes until saucy and the tomatoes collapse.
- Nestle in the spinach and the chorizo, then lay the cod fillets on top. Cover and let the fish steam gently for 6–8 minutes until it turns opaque and flakes at the touch of a fork.
- Scatter with chopped parsley and serve with lemon wedges to squeeze over.
