Spiced Cod on a Bed of Chorizo-Infused Beans Print E-mail
Written by Antony Worral Thompson, Azmina Govindji and Jane Suthering   
You may need extra carbs with this meal.

Serves 4
Per serving: 290 kcals; 5g fat; 1g saturated fat; 31g carbohydrate; 0.16g sodium

50g cooking chorizo, skinned and diced  
1 onion, chopped
1 garlic clove, crushed  
1 tsp oregano leaves, roughly chopped  
250g podded or frozen baby broad beans (or 125g frozen soya beans)
500g new potatoes, cut into 5mm slices  
1⁄2 tsp each ground cumin and coriander
1 tsp paprika  
1⁄2 tsp turmeric  
2 tsp clear honey  
lemon juice
4 x 125g cod fillets with skin
spray olive oil

Put the chorizo in a hot non-stick pan and cook over a medium heat until it releases its red oils. Add the onion, garlic and oregano leaves and cook for 5-7 minutes until the onion has softened, adding a splash of water, as necessary.

Add the beans and potatoes with 250ml water. Cover with a circle of wet greaseproof paper and a lid and cook over a very low heat for 30-40 minutes. Do not allow to dry out, top up with water as needed.

Meanwhile preheat the oven to 220ºC/425ºF/gas mark 7. Combine the spices with the honey and sufficient lemon juice to make a thin paste.

Use to coat the flesh side of the cod.

Spray a non-stick ovenproof frying pan with olive oil. Over a high heat cook the cod, skin side down, for 5 minutes, then place in the oven for 10 minutes until golden and very lightly caramelised. 

Divide the bean mixture between four warm plates then top with the cod. 
 
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