Cod, Chorizo and Butter Bean Traybake

Ingredients

• 4 thick cod or hake fillets
• 150 g cooking chorizo, in thick coins
• 2 tins of butter beans, drained
• 300 g cherry tomatoes
• 1 red onion, in wedges
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 3 tbsp olive oil
• 100 ml white wine
• 1 lemon
• a handful of parsley

Method

1. Start the chorizo alone

   Roast the chorizo, tomatoes and onion with the oil at 200°C for 15 minutes. The chorizo needs that head start to render its orange fat, which is what everything else then cooks in.

   15 min

2. Squash the tomatoes

   Take the tray out and press the tomatoes with the back of a spoon so they burst into the fat. Left whole they stay as intact bombs instead of becoming the sauce.

3. Add the beans

   Stir in the butter beans, garlic, paprika and wine and return to the oven for 10 minutes so the beans absorb the flavours.

   10 min

4. Fish on top, not buried

   Season the fillets, sit them on top of the beans rather than pushing them in, and roast 12 minutes more. On top they roast; buried, they poach and fall apart.

   12 min

5. Finish

   The fish is ready when it just flakes at the thickest point. Squeeze lemon over and scatter with parsley — the acid is essential against all that paprika fat.