Recipe Of The Week – Spanish-Style Fish with Herbs & 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
- ¼ tsp smoked paprika
- 2 tbsp extra virgin olive oil (plus extra for the beans)
- 150g chorizo, thickly sliced
- 3 tbsp 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
- Step 1
Preheat the oven to 200C/fan 180C/mark 6.
- Step 2
Pop the almonds on to a baking tray and bake for 5 minutes until golden.
- Step 3
Place in a bowl and combine with the smoked paprika and some sea salt. Set aside.
- Step 4
Heat the oil in a large pan, add the chorizo and fry for 5 minutes until crisp. Keep warm.
- Step 5
Meanwhile, combine the parsley, lemon zest, salt and pepper in a bowl, and add in all but 1 tbsp of the melted butter.
- Step 6
Brush the remaining butter over the cod and press the mixture on top.
- Step 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.
- Step 8
Remove from the oven, cover loosely with foil and rest for 5 minutes. Boil the beans for 2 minutes.
- Step 9
Drain well and return to the pan. Stir in the almonds, lemon juice and olive oil, and season to taste.
- Step 10
Serve the fish, chorizo and beans immediately.