Roast Cod Loin with Chorizo Crumb, White Bean Purée & Salsa Verde

⏱ 35 min · Serves 2

Pearly cod loin under a crisp, paprika-stained chorizo crumb, sitting on silky white bean purée with a sharp herb salsa verde cutting through. It looks and tastes like a restaurant plate but comes together in half an hour.

Per serving: 880 kcal · 58.0g protein · 34.0g carbs · 57.0g fat

Ingredients

• 2 x 180g cod loin fillets, skinless, patted dry
• 100g cooking chorizo, skin removed, finely chopped
• 40g panko or coarse fresh breadcrumbs
• 1 tsp lemon zest
• 2 tbsp olive oil, plus extra to drizzle
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 small garlic clove, crushed
• 3 tbsp whole milk (or bean liquid)
• 20g cold unsalted butter
• Squeeze of lemon juice
• Sea salt and black pepper
• For the salsa verde: 15g flat-leaf parsley leaves
• 10g basil leaves
• 1 tbsp capers, drained
• 2 anchovy fillets in oil
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• 5 tbsp extra virgin olive oil

Method

1. Heat oven to 200C fan. Season the cod all over with salt and leave at room temperature while you prep.
2. Fry the chorizo in a dry pan over medium heat for 4-5 minutes until crisp and the red oil runs out. Lift out with a slotted spoon, leaving the oil behind.
3. Add the panko to the chorizo oil and toast, stirring, for 2-3 minutes until golden. Off the heat, stir the chorizo back in with the lemon zest. Season and set aside.
4. Salsa verde: finely chop the parsley, basil, capers and anchovies together on a board (or pulse briefly in a mini processor). Stir in the mustard, vinegar and extra virgin olive oil. Season and set aside.
5. Purée: warm the beans with the garlic, milk and 1 tbsp olive oil in a small pan for 3-4 minutes. Blitz with a stick blender until very smooth, then beat in the cold butter, lemon juice and plenty of seasoning. Keep warm.
6. Heat 1 tbsp olive oil in an ovenproof pan over medium-high heat. Sear the cod for 2 minutes on the presentation side, then flip, press the chorizo crumb firmly onto the top and transfer to the oven for 5-7 minutes, until the fish just flakes at the thickest point.
7. Spoon a generous pool of bean purée onto each warm plate, sit the cod on top and spoon the salsa verde around. Finish with a drizzle of oil and eat straight away.