Recipe: Oven-roasted cod fillet on chorizo and butterbeans

Prepared by Michael Copeman, head chef at Southwold Pier

Ingredients (Serves 4)

4 x cod fillets (approx 150-200g each25g butter25ml extra virgin olive oil1 small red onion, diced1 large clove garlic, crushed2 small carrots, diced2 sticks celery, finely diced2 dozen cherry tomatoes, halved50g tomato paste500g butterbeans200g Lane Farm chorizo, thinly sliced450ml vegetable stockLarge handful flat-leaf parsley, roughly choppedSea salt, freshly cracked black pepperLemon to garnish


Pre-heat oven to 180C/gas mark 4 To prepare the cod fillets, simply brush with extra virgin olive oil, add a small knob of butter to each fillet, season with salt and pepper and refrigerate. Over a medium heat, in a heavy-based pan, heat the extra virgin olive oil and butter until the butter starts to foam. Add the onion, garlic, carrot and celery and stir well. Place a lid on the pan and sweat for about 10 minutes, stirring occasionally. Remove the lid, and add the sliced chorizo, cook for a further 5 minutes, without replacing the lid. At this point also place the cod fillets in the pre-heated oven.When the chorizo has had 5 minutes of cooking, add the cherry tomatoes, butterbeans and tomato paste. The tomato paste needs a minute or so to cook out before adding the vegetable stock. Stir well, replace the lid and simmer for 10 minutes Add the flat-leaf parsley and serve into warmed bowls. Top with the roasted cod, which will be just cooked through and still very moistEat and enjoy!