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Spiced Cod on a bed of Chorizo-infused Beans

Recipe by Antony Worrall Thompson

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This has all the taste and appearance of a restaurant dish. It's wonderfully varied - the chorizo and spices work brilliantly with the fish, and the beans and new potatoes are good low GL choices.

Serves 4

Ingredients

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 in to 5mm slices
½ tsp ground cumin and coriander
1 tsp paprika
½ tsp tumeric
2 tsp clear honey
lemon juice
4 x 125g cod fillets with skin
Spray olive oil

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Method

Put the chorizo in a hot non-stick pan and cook over a medium heat untul 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 220c/425f/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 lightly caramelised. Divide the bean mixture between four warm plates and top with the cod.

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