Sat, 1 November 2025
Ingredients:
2 180/200g fillets of Cod (skin off, ask your fishmonger to descale and debone)
80g of chorizo (sliced into discs)
1 Tin of Butter beans
Large bunch of flat leaf parsley (roughly chopped)
4 Cloves of garlic (roughly chopped)
1 Lemon
100g Black olives (pitted)
500g Pasata
100g Cherry tomatoes (cut in half)
1 Large white onion (roughly chopped)
Olive oil
White wine
1 Tsp Oregano
Salt and pepper
Method:
Place a large skillet on a medium heat. Add the chopped onions, garlic, chorizo and a small splash of olive oil. Allow the onions and garlic to soften gently, and then add your cherry tomatoes, and a splash of white wine. Continue cooking until you can no longer smell the alcohol from the wine, and now add the pasata, oregano, and the juice of your lemon. Leave this to cook for 5 minutes, then add in the butter beans, olives, mix well, season to taste, and place your cod fillets on top of your sauce. Now place a lid over the skillet, reduce the heat to low, and allow this to cook away for 8/10 minutes, or until the cod fillets are white and firm.
To Serve:
Remove the lid, and sprinkle the chopped parsley over top of the dish, serve the skillet to the table and let people help themselves to fish and the sauce.
And most importantly, enjoy.
