Antony Worrall Thompson's spiced cod and beans recipe

A healthy, low-fat, Spanish-style fish recipe with juicy cod and chorizo-infused beans that's perfect for Diabetics.

Our guide on how to prepare and cook broad beans will make this recipe even easier!

Ingredients

• 50g cooking chorizo, skinned and diced
• 1 onion, chopped
• 1 garlic clove, crushed
• 1tsp oregano leaves, roughly chopped
• 250g podded or frozen baby broad beans (or 125g frozen soya beans)
• 500g new potatoes cut into 5mm slices
• ½tsp each ground cumin and coriander
• 1tsp paprika
• ½tsp turmeric
• 2tsp clear honey
• Lemon juice
• 4 x 125g cod fillets with skin
• Spray olive oil

Method

1. Put the chorizo in a hot non-stick pan and cook over a medium heat until it releases its red oils. Add the onion, garlic and oregano leaves and cook for 5-7 mins until the onion has softened, adding a splash of water, as necessary.
2. Add the beans and potatoes with 250ml water. Cover with a circle of wet greaseproof paper and a lid and cook over a very low heat for 30-40 mins. Do not allow to dry out, top up with water as needed.
3. Meanwhile preheat the oven to 220ºC/425ºF/gas mark 7. Combine the spices with the honey and sufficient lemon juice to make a thin paste. Use to coat the flesh side of the cod.
4. Spray a non-stick ovenproof frying pan with olive oil. Over a high heat cook the cod, skin side down, for 5 mins, then place in the oven for 10 mins until golden and very lightly caramelized.
5. Divide the bean mixture between four warm plates then top with the cod.