I love this quick-to-throw-together mash with roasted fish. The smoked paprika-infused chorizo sausage is one of my favourite ingredients to use in cooking and particularly so when paired with fish. Feel free to use any other round white fish place of the cod.
Rub the cod with a little olive oil, season with salt and pepper and set aside.
Drain the soaked beans and place in a saucepan. Cover with cold water, put on a high heat and bring to the boil, then reduce the heat and simmer for 45 minutes–1 hour until tender. Strain in a colander over a heatproof bowl, saving the cooking liquid. Return the beans to the pan (or put the strained tinned beans in the pan).
Preheat the oven to 220°C (425°F), Gas mark 7. Place a heavy griddle pan or an ovenproof frying pan on a high heat and allow to get very hot, almost smoking.
Meanwhile, in a small saucepan, warm the olive oil, then add the rosemary, chorizo and garlic and cook gently until softened, but don’t brown. Mash the beans and season.
Add the wine or sherry and a few tablespoons of the reserved bean cooking liquid (or liquid from the tins) to create a soft mash. Pour off some of the chorizo oil and save.
Add the parsley and the contents of the chorizo pan to the mash, mix and heat through.
Cook the cod, skin side up, on the preheated griddle or frying pan on a high heat for 3–5 minutes until golden underneath, then turn the fish over and pop it into the oven for a further 4–8 minutes, depending on the thickness of the fish. You want the cod to be glistening and flaky inside but not dry.
Place a good dollop of the bean mash on each plate, top with a fish fillet and drizzle with some of the reserved chorizo oil. Serve with a leafy green salad.
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