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Butter bean, pepper and chorizo sauté with seared cod and asparagus


Serves: 2
timePrep time: 25 mins
timeTotal time:
Butter bean, pepper and chorizo sauté with seared cod and asparagus
Recipe photograph by Ant Duncan

Butter bean, pepper and chorizo sauté with seared cod and asparagus

A hearty, flavour-packed meal, with the butter beans and veg providing slow-release carbs and fibre, keeping you fuller for longer. See our tip below for how to make this gluten and dairy-free

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
542Kcal
Fat
25gr
Saturates
7gr
Carbs
27gr
Sugars
11gr
Fibre
12gr
Protein
46gr
Salt
1.9gr

Ingredients

  • 75g chorizo, diced
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp tomato purée
  • 3 tbsp sherry vinegar
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 1 x 400g tin butter beans, rinsed and drained
  • 100g asparagus tips
  • about 300g skinless, boneless cod loin
  • plain flour, to dust
  • 2 tbsp chopped flat-leaf parsley

Step by step

Get ahead
Prep to the end of step 2 a few hours ahead.
  1. Dry-fry the chorizo in a large frying pan over a medium-low heat for 5-6 minutes until crisp. Add the onion, garlic and 2 teaspoons of the olive oil to the chorizo in the pan. Season and sauté over a medium heat for 6-8 minutes.
  2. Add the spices, tomato purée and sherry vinegar and let everything sizzle for a minute. Stir in the roasted peppers, butter beans and a splash of water and cook for another 1-2 minutes. Remove from the heat and season to taste.
  3. When you are close to serving, bring a pan of salted water to the boil. Season the fish and dust with flour. Heat the remaining oil in another frying pan on a high heat. When shimmering, add the fish and fry for about 3 minutes each side until golden and cooked through.
  4. Meanwhile, blanch the asparagus in boiling water for 1-2 minutes and then remove. Reheat the beans and divide between two plates. Top with the cod and asparagus and serve with the parsley scattered over.
    Tip
    Use dairy-free chorizo, and gluten-free flour if required.

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