A hearty family dinner that's sure to impress.
- 4 x 175g (6oz) thick cod pieces, all bones removed, skin still attached
- 2 tblsp extra virgin olive oil, plus extra for oiling the fish
- salt and freshly ground black pepper
- 240 g (8½ oz) dried cannellini beans (or other white beans), soaked in cold water, to cover, overnight, or 2 x 400g tins, strained (retain the liquid)
- 2 tblsp extra virgin olive oil
- 2 sprigs fresh rosemary leaves, stripped and chopped
- 125 g (4½ oz) chorizo, peeled if cured (soft, fresh chorizo doesn't need peeling), quartered lengthways and sliced
- 2 cloves of garlic, peeled and crushed, or finely grated
- 4 tblsp white wine or dry sherry
- 1 tblsp chopped parsley leaves
- lemon wedges and parsley sprigs, to serve
- 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 hours 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 220C (425F), 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 pre-heated griddle or frying pan on a high heat for three to five minutes until golden underneath, then turn the fish over and pop it into the oven for a further four to eight 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.