The beans in this dish are absolutely delicious. This is really straightforward and tasty for a weeknight.
Wine Suggestion: Nathalie & Gilles Fèvre make a delcious Chablis that we’re quite partial to. Despite the Mediterranean-Spanish influence to the dish, this northern French, unoaked Chardonnay has the texture, minerality and vibrancy that food like this needs.
Baked cod with tomatoes, chorizo & butterbeans – serves 2
- 125g chorizo, diced into 1cm pieces
- 400g tin butterbeans, drained and rinsed
- 500g mixed tomatoes, roughly diced, small ones can just be halved
- 20 black olives
- a handful of flat-leaf parsley, roughly chopped
- 1 tbsp sherry vinegar
- 1tsp golden caster sugar
- 1 tbsp tomato purée
- 1 large piece of skinless cod fillet (300-400g) or 2 smaller fillets
- a few pinches of smoked paprika
Heat the oven to 200C/fan 180C/gas 6.
Put 1 tbsp of olive oil in a frying pan, add the chorizo, then put over a gentle heat until crispy and the chorizo has released lots of oil. Scoop the chorizo out with a slotted spoon and reserve the oil.
Put the chorizo into a large bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and lots of seasoning, then toss.
Put a large piece of baking paper into a roughly A4 sized tin leaving some hanging over the edges. You might need to use two pieces of paper, the idea is to have a sealed parcel.
Tip the chorizo and beans into the paper, then set the fish on top. Sprinkle the fish with some smoked paprika and seasoning. Drizzle the chorizo oil over everything.
Gather the paper up and scrunch together to make a parcel, then put the tray into the oven for 20-30 minute, or until the fish is cooked.
(Original recipe by Sarah Cook in Olive Magazine, September 2015.)
Jono & Jules do food & wine 
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