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Chorizo baked cod with sticky beans Recipe

Chorizo baked cod with sticky beans
Source: sainsburys



  • 300g fresh cod loins
  • 1 tsp olive oil
  • 75g diced chorizo
  • 50g stale white bread, crust removed
  • 15g parsley
  • ½ tsp lemon zest
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, thinly sliced
  • 3 tbsp tomato purée
  • 1 tbsp dark brown sugar
  • 1 tbsp treacle
  • 2 tbsp red wine vinegar
  • 410g tin cannellini beans, drained and rinsed
  • 1 tsp olive oil
  • 2 garlic cloves, crushed
  • ¼ tsp chilli flakes
  • 200g baby spinach leaves
  • 1 lemon, juiced
2 servings


  • Season the cod and chill until needed. Heat the olive oil in a medium frying pan, then fry the chorizo over a medium heat for 1 minute until you see a good amount of fat.
  • Tear the bread into pieces and add it to the pan. Toss the bread with the chorizo and cook for 2 minutes until the bread is red with the chorizo oil.
  • Tip on to a plate and leave to cool. 
  • Preheat the oven to 200°C/fan 180°C/gas mark 6. Transfer the bread and chorizo to a food processor and blitz into crumbs.
  • Add the parsley, lemon zest and lots of freshly ground black pepper, blitzing briefly to thoroughly combine the ingredients.
  • Line a baking tray with greaseproof paper and add the fish. Spoon the chorizo mixture on top of the fish fillets and press down firmly.
  • Bake for 10-12 minutes, until the fish is cooked and the crust is crisp. 
  • Meanwhile, heat the oil in a medium pan. Add the shallot and garlic and cook over a medium heat for 3 minutes, stirring frequently.
  • Stir in the tomato purée, sugar, treacle and red wine vinegar. Add the beans and fill the empty can halfway with water.
  • Add to the pan, then bring to the boil, cover and cook on a low heat for 15-20 minutes, until the sauce has thickened.
  • Heat the oil in a medium frying pan. Add the garlic and chilli flakes and cook for 1 minute until fragrant, but not coloured.
  • Add the spinach in two batches, waiting for the first batch to wilt before adding the second.
  • Cook for a couple of minutes and remove from the heat. Add the lemon juice and season well. 
  • Add the beans to 2 plates, top with the spinach and fish and serve. 



A recipe from sainsburys

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