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Roast Cod Loin with Chorizo Crust, Lemon and Thyme Butter Beans

4 people
Easy

Prep time
25 mins

Cook time
15 mins

Total time
40 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 thick cod loins, approx. 180–200g each
Extra virgin olive oil
Sea salt
For the chorizo crust:
150g soft cooking chorizo, skins removed
1 garlic clove, finely grated
25g pine nuts, lightly toasted and finely chopped
40g breadcrumbs
30g unsalted butter, melted
Sea salt
For the lemon & thyme butter beans:
2 jars Spanish butter beans, drained and washed
3 garlic cloves, thinly sliced
3 tbsp extra virgin olive oil
4 sprigs fresh thyme, leaves picked
1 lemon, zest and juice
Sea salt

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Introduction

A simple but impressive Spanish-inspired cod dish that combines thick, flaky cod loin with a rich and crispy cooking chorizo crust. Creamy Spanish butter beans gently warmed with garlic, thyme and fresh lemon provide a light, comforting accompaniment that soaks up all those delicious roasting juices.

Method

Place the chorizo meat in a food processor with the garlic, pine nuts, breadcrumbs and melted butter and blend until thoroughly combined. Season lightly with sea salt. Place the mixture between two sheets of cling film and use a rolling pin to flatten it evenly to approximately 4–5mm thick. Transfer to the fridge and chill for at least 30 minutes until firm. Once chilled, remove the cling film and cut into four squares roughly the same size as the tops of the cod loins.
Pre-heat the oven to 200°C/180°C fan. Gently heat the olive oil in a large frying pan and add the sliced garlic and thyme. Cook over a low-to-medium heat until the garlic is lightly golden, taking care not to burn it. Add the drained butter beans and gently toss through the fragrant oil. Reduce the heat and cook for 3–4 minutes until warmed through. Add the freshly grated lemon zest and a good squeeze of lemon juice, season with sea salt and gently stir together. Keep warm.
Place the cod loins on a roasting tray, season with sea salt and drizzle lightly with extra virgin olive oil. Lay a chilled square of chorizo crust over each loin, pressing it gently into place. Roast for 10 minutes, or until the cod is just cooked, beautifully flaky and the chorizo crust is golden and sizzling. Spoon the warm lemon and thyme butter beans into four bowls and place a roasted cod loin on top of each. Finish with a little extra thyme and serve immediately.