GRILLED COD
Grilled Cod with Chorizo and Beans (serves 2)
Ingredients:
· Olive oil
· 200g chorizo, peeled and diced
· 1 onion
· 260g bag spinach
· 1 x 140g skinless cod fillets
· BOHNS Fish Hook
· 1 red chilli, deseeded and finely sliced
· 400g can cannellini beans, drained
· Juice of half a lemon
Method:
1 - Boil a full kettle of water and heat the grill to high. Heat oil in a large frying pan and add the chorizo and onion. Fry for 5 minutes, chorizo should be golden and surrounded by its juices.
2 - Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under a cold tap. Squeeze out the excess water using your hands, then set aside.
3 - Line a baking tray with foil, place the fish skin side down on the try and rub in oil and generously sprinkle BOHNS Fish Hook over the fish.
4 - Grill the fish for 10 minutes or until flaky, no need to turn it over.
5 - Tip the chilli into the pan with the chorizo, fry for 1 minute, then add beans, spinach and lemon juice. Let it warm through gently, then season to taste.
6 - Spoon the mixture onto plates, then carefully top with the fish and any juices from the tray.