Home
Recipes
Fish and seafood
Bag-baked cod with tomatoes, chorizo and butterbeans

Bag-baked cod with tomatoes, chorizo and butterbeans

Name: Bag-baked cod with tomatoes, chorizo and butterbeans
Total time: 50 min
Yield: Serves 2
Ingredients: 125g chorizo diced into 1cm chunks; olive oil; 400g tin butterbeans drained and rinsed; 500g mixed red or yellow tomatoes the rest roughly diced; 20 pitted black olives; a handful flat-leaf parsley roughly chopped; 1 tbsp sherry vinegar; 1 tsp golden caster sugar; 1 tbsp tomato purée; 1 large (about 300-400g) skinless cod fillet or 2 smaller; a few pinches sweet smoked paprika

Published: August 28, 2015 at 10:41 AM

Save recipe

Serves 2

A little effort

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This recipe for bag-baked cod with tomatoes, chorizo and butter beans is really easy to make and is packed full of delicious Spanish flavours. It's a great way to make use of the fantastic variety of tomatoes that we grow in the UK.

Skip to ingredients

Alternatives

Complete the dish

Try this Spanish-style cod dish, then check out our Spanish mackerel, Spanish hake and more Spanish-style recipes.

Ingredients

Nutrition

125g chorizo

diced into 1cm chunks
olive oil
400g tin butterbeans

drained and rinsed
500g mixed red or yellow tomatoes

the rest roughly diced
20 pitted black olives
a handful flat-leaf parsley

roughly chopped
1 tbsp sherry vinegar
1 tsp golden caster sugar
1 tbsp tomato purée
1 large (about 300-400g) skinless cod fillet

or 2 smaller
a few pinches sweet smoked paprika

Nutrition: per serving

kcal575
fat25.9g
saturates7.9g
carbs27.4g
fibre10.5g
protein52.9g
salt3g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the chorizo and 1 tbsp oil in a cold frying pan, then fry over a gentle heat until the chunks are beginning to crisp and plenty of orange oil has collected in the pan. Use a slotted spoon to lift out the chorizo so the oil remains and put in a bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and plenty of seasoning, and toss.
step 2

Cut a large piece of baking parchment, and sit in a roughly A4-sized tin so the paper overhangs. Tip the chorizo mix into the middle of the paper. Sprinkle the cod with a little paprika and some more seasoning, and sit on top of the veg. Drizzle over the chorizo oil from the pan, then gather up the edges of the paper and scrunch together to seal into a parcel. Put the tray in the oven and bake for 20-30 minutes, or until the fish is cooked.
step 3

Open the parcel at the table and sprinkle with a little more parsley if you like, before spooning between plates.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue