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Spanish-style fish with herbs and chorizo

This dish is great for a hot day cooking over the barbeque, and it is equally as delicious cooked in the kitchen. Give it a go, we're sure you'll agree!


  • 50g blanched almonds
  • 1/4 tsp smoked paprika
  • 2 TBS extra virgin olive oil (plus extra for the beans)
  • 150g chorizo, thickly sliced
  • 3 TBS fresh parsley, chopped
  • Grated zest and juice 1 lemon
  • 50g butter, melted
  • 400g French beans, trimmed
  • 4 x 200g skinless cod fillets
  • Sea salt and pepper


Serves 4


  1. Preheat the oven to 200C/fan 180C/mark 6
  2. Pop the almonds on to a baking tray and bake for 5 minutes until golden
  3. Place in a bowl and combine with the smoked paprika and some sea salt. Set aside
  4. Heat the oil in a large pan, add the chorizo and fry for 5 minutes until crisp. Keep warm
  5. Meanwhile, combine the parsley, lemon zest, salt and pepper in a bowl, and add in all but 1 TBS of the melted butter
  6. Brush the remaining butter over the cod and press the mixture on top
  7. Transfer to a baking tray lined with parchment. Bake for 8-10 minutes until the fish is cooked through and the topping is golden
  8. Remove from the oven, cover loosely with foil and rest for 5 minutes. Boil the beans for 2 minutes
  9. Drain well and return to the pan. Stir in the almonds, lemon juice and olive oil, and season to taste
  10. Serve the fish, chorizo and beans immediately
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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