Jo Seagar Recipes
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Recommended from the store
Fish Fillets Baked with Chorizo & Cannellini Beans
A crisp green leafy salad is the perfect accompaniment to this dish
Ingredients
- 2 tablespoons olive oil
- 5 spring onions, sliced
- 1 medium red capsicum, deseeded & chopped
- 100 g (3) chorizo sausages, sliced
- 2 x 400 g cans cannellini beans, drained & rinsed
- 4 tablespoons chopped Italian parsley
- 300 ml vegetable or chicken stock
- 4 x 100 g fish fillets, snapper, terikihi, cod etc, skinned & bonelessPreheat oven to 180°C.
Method
Heat the oil in an ovenproof pan. Fry the spring onions and chopped capsicum for 3 – 4 minutes. Add the chorizo and cannelloni beans and parsley. Mix well and season with salt and lots of freshly ground black pepper. Add the stock then place the fish on top. Bake for 12 – 15 minutes until the fish is opaque and just barely cooked though. Flake the fish with a fork into chunky pieces and stir through the beans. Serve immediately with a spoon and fork. A crisp green leafy salad is the perfect accompaniment.
