Spanish cod parcel
- olive oil
- 400g tin butterbeans
- 125 g diced spicy chorizo
- 500g mixed red or yellow tomatoes 500g, the rest roughly diced
- pitted black olives 20
- flat-leaf parsley a handful, roughly chopped
- balsamic vinegar, 1 tbsp
- tomato purée 1 tbsp
- 300-400g skinless cod fillet
- A few pinches of sweet smoked paprika
Best served with rice
Pre-heat the oven to 200C/fan 180C/gas 6.
Drain and rinse the butterbeans
Roughly dice the tomatoes and the flat-leaf parsley
If using, Fry the chorizo over a gentle heat in 1 tbsp oil until the chorizo is beginning to crisp and plenty of orange oil has collected in the pan.
Use a slotted spoon to lift out the chorizo so the oil remains and put it in a bowl with the butterbeans, tomatoes, olives, parsley, vinegar, sugar, tomato purée and plenty of seasoning, and toss.
Cut a large piece of baking parchment, and lay it in an A4-sized tin so the paper overhangs.
Tip the chorizo mix into the middle of the paper.
Sprinkle the cod with a little paprika and some more seasoning, and sit on top of the veg.
Drizzle over the chorizo oil from the pan, then gather up the edges of the paper and scrunch together to seal into a parcel.
Bake for 20-30 minutes, or until the fish is cooked.
Sprinkle with a little more chopped parsley before serving