Cod with chorizo & butter beans

• 4Cod fillets
• 100gCooking chorizo
• 2 tinsButter beans, drained
• 250gCherry tomatoes
• 2 clovesGarlic, sliced
• 100gBaby spinach
• 15gFresh parsley
• 1Lemon
• 1 tspSmoked paprika
• 1 tbspOlive oil

Plus salt, pepper and water.

Method

1. 1

   Thinly slice the chorizo and garlic, halve the tomatoes, drain the beans and chop the parsley.

2. 2

   Warm the oil in a large lidded frying pan over a medium heat. Fry the chorizo for 3 minutes, until it gives up its red oil. Add the garlic and paprika for 30 seconds, then the tomatoes, and cook for 4 minutes until they start to burst.

3. 3

   Stir in the beans, the lemon zest and 150ml water. Season the cod and nestle it into the beans. Cover and cook gently for 8 minutes, until the fish is opaque and flakes easily.

4. 4

   Lift the cod out carefully. Stir the spinach through the beans until it wilts, then add the parsley and half the lemon juice. Spoon into shallow bowls, sit the fish on top and serve with the rest of the lemon in wedges.