Have a go at making this lovely fish dish at home.
2 x 250g cod loin
1 x 400g tin butter beans
1 medium onion
150ml chicken stock
2 generous handfuls of fresh spinach
Salt and pepper
Flour for dusting
Oil for pan frying
Finely slice the onion and dice the chorizo, heat a little oil in a pan and add the
onion and chorizo. Over a medium heat, sauté until the onions are soft and the oils are coming from the chorizo, add the chicken stock and butter beans and crank up the heat to
bring to a boil.
Reduce to a simmer and cook for 10 minutes.
For the cod, season the flour with salt and pepper and roll the cod loin through it.
Heat a little oil in a frying pan and carefully lay in the cod loins and over a moderate heat pan, fry the cod loins, turning occasionally, this should take 8-10 minutes.
The cod will feel firm and be golden brown in colour.
To finish the butter beans, add the spinach, butter and seasoning.
Once the spinach has begun to wilt toss the pan to mix with the beans and chorizo, taste and adjust the seasoning as required.
To serve, evenly divide the butter beans onto plates and sit on the cod loin, finish with chopped parsley and serve.