This Cod and Chorizo traybake with Tomato and Butter Beans is perfect any night of the week. Easy to prepare, healthy and full of flavour.

INGREDIENTS

380g cod fillet, in 4 pieces fresh or frozen

250g cherry tomatoes, halved

1 red onion, sliced

150g cured chorizo sausage

400g tin of butter beans, drained and rinsed

2 cloves garlic, diced

Salt & pepper

Chopped fresh parsley to garnish

METHOD

Preheat the oven to 180C /350F /Gas 4. Peel off the skins of the chorizo and dice.

Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed). Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat.

Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.After 2 minutes, add the beans and a dash of salt and pepper and stir again.

If you are using frozen fish then add it now – nestle into the sauce and season well on top.

Put the pan in the oven, uncovered, and cook for 15 minutes.

Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.

Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.

Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes.