Juicy cod baked on a bubbling tray of smoky chorizo, creamy butter beans and sweet blistered tomatoes. An easy one-tray dish that's full of Spanish soul, rich in texture, and perfect for a midweek meal or slow Sunday supper. Our Spanish Extra Virgin Olive Oil brings it all together with its golden, fruity depth - ideal for building a rich base, balancing the spice, and finishing with a bold drizzle for full-on flavour.
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PHAT: SPANISH EXTRA VIRGIN OLIVE OIL
SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 60 MINS
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INGREDIENTS
STEW
500G CHERRY TOMATOES
3 GARLIC CLOVES
70G CHORIZO
A FEW SPRIGS THYME
1 HEAPED TSP SWEET SMOKED PAPRIKA
1 TBSP TOMATO PUREE
250ML FRESH CHICKEN STOCK
1 TSP HONEY OR SWEETENER OF CHOICE (WE USE CHICORY ROOT FIBRE SYRUP)
570G JAR QUEEN BUTTER BEANS
SPANISH EXTRA VIRGIN OLIVE OIL
SEA SALT & CRACKED BLACK PEPPER
COD
4 X 150G COD LOINS
1 LEMON
OPTIONAL
A HANDFUL OF FLAT-LEAF PARSLEY
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METHOD
TRAYBAKE
Step One:
Preheat your oven to 220°C (428°F).
In a deep ovenproof tray, combine the cherry tomatoes, garlic cloves, chorizo, thyme, paprika, tomato purée, chicken stock, honey / chicory root fibre, and drained butter beans.
Drizzle generously with olive oil, season well with sea salt and cracked black pepper, and mix everything together to coat evenly.
Cover with foil and roast for 25 minutes. Remove the foil and roast for another 25 minutes until the tomatoes are blistered and the sauce has thickened.
COD
Step Two:
While the stew’s cooking, pat the cod dry and season with sea salt, cracked black pepper, a drizzle of olive oil, and a little lemon zest.
Once the stew has cooked uncovered for 25 minutes, gently place the cod loins on top of the bubbling tray. Return to the oven and bake uncovered for 10 minutes, or until the fish flakes easily.
FINISH
Step Three:
Remove the tray from the oven and squeeze over the juice of the lemon. Drizzle with a little more olive oil and scatter with chopped flat-leaf parsley if using.
Serve straight from the tray with all that rich, smoky sauce.
Chef’s Tip
For deeper flavour, pan-char the chorizo slices before adding them to the tray. Serve with a peppery rocket salad for balance.
