This appealing fish dish taste as good as it looks, plus it’s really easy to make
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100g chorizo, sliced
30ml olive oil
1 onion, peeled and sliced
3 garlic cloves, peeled
15ml fresh thyme
zest of 1 lemon, finely grated
5ml smoked paprika
2 (410g) tins cannellini beans, drained
350ml chicken or vegetable stock
200g cherry tomatoes, on the vine
15ml balsamic vinegar
salt and milled black pepper, to taste
45ml parsley, chopped
6 firm white fish fillets, about 125–150g each
1. Preheat the oven to 180°C.
2. Heat a heavy-based pan until hot. Add the chorizo and fry for 1–2 minutes per side. Transfer to a plate and set aside.
3. Return the pan to the stove and add 15ml of the oil. Cook the onion, garlic and thyme over a low heat for about 7–10 minutes.
4. Stir in the lemon zest and paprikas and cook for a minute. Add the beans and stock. Season with salt and pepper and simmer for 5–10 minutes. 5. Remove the garlic cloves, mash using a fork, and stir into the bean mixture.
6. Arrange the tomatoes on a baking sheet and drizzle with the remaining 15ml oil and balsamic vinegar. Roast the tomatoes for 8–10 minutes. 7. Add to the bean mixture, together with the cooking juices and reserved chorizo. Add the chopped parsley and keep warm.
8. Season the fish and heat the butter in a frying pan. Sear the fish fillets for about 3–5 minutes per side, depending on the thickness, until cooked through.
9. Serve the beans and tomatoes topped with a piece of fish and lemon wedges.