Spanish Baked Fish with Chorizo
A lovely, lightly-spiced cod dish that's perfect if you aren't a confident cook but want to try your hand at cooking fish. It's low in calories but has heaps of flavour and is very filling thanks to all the vegetables and beans. The combination of fish and spicy Spanish sausage works particularly well.
- 1 orange or yellow pepper, deseeded and cut into roughly 3cm chunks
- 1 medium red onion, peeled and cut into thin wedges
- 1 medium courgette, trimmed and cut into roughly 1.5cm slices
- oil, for spraying or brushing
- 1 small lemon
- 50 g soft cooking chorizo, cut into 5mm slices
- 2 x 150 g skinless thick white fish fillets, such as cod, haddock or pollack
- 200 g cherry tomatoes on the vine if possible
- good pinch smoked paprika
- 1 tbsp extra virgin olive oil
- 400 g can butter beans, drained and rinsed
- flaked sea salt
- ground black pepper
- Preheat the oven to 200℃/Fan 200℃/Gas 7. Put the pepper, onion and courgette in a shallow ovenproof dish, spray or brush with a little oil, season with salt and black pepper and bake for 15 minutes.
- Cut the lemon in half and cut each half into four chunks. Take the vegetables out of the oven and stir in the chorizo and half the lemon pieces. Place the fish and tomatoes on top of the vegetables.
- Squeeze the remaining lemon chunks over the top. Season the fish with salt and pepper and sprinkle with paprika.
- Return to the oven and bake for 12 minutes. Take the dish out of the oven and carefully stir the beans into the vegetables and chorizo without disturbing the fish too much.
- Return to the oven for a further 5 minutes, or until the beans are hot and the fish is just cooked (this will depend on thickness of the fillets). Serve with a lightly dressed green salad.