Butter bean, pepper and chorizo sauté with seared cod and asparagus
Serves: 2
Prep time: 25 minsTotal time: 
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
Prep time: 25 minsTotal 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
Jennifer Joyce
See more of Jennifer Joyce’s recipesJennifer Joyce
See more of Jennifer Joyce’s recipesIngredients
- 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.
- 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.
- 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.
- 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.
-
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.TipUse dairy-free chorizo, and gluten-free flour if required.
