Ingredients
50g cooking chorizo, cut into thin slices or pieces
2 x 400g can butterbeans, drained and rinsed
125g cherry tomatoes
190g jar Sacla' Tomato & Ricotta Pesto
2 tbsp dried breadcrumbs
2 tbsp finely grated Parmesan
4 x 150g chunky skinless cod loins
1 tbsp freshly chopped flat-leaf parsley
freshly ground black pepper
Method
1. Preheat the oven to 190°C (fan 170°C, Gas 5). Heat an ovenproof frying pan, on a medium heat and add the chorizo, cook for 3-4 minutes, until the chorizo starts to release its oil. Stir in the beans, cherry tomatoes and Sacla' Tomato & Ricotta Pesto, then fill the jar with water, shake well and pour over the beans. Simmer for 5 minutes until the tomatoes start to soften and the sauce is bubbling.
2. Meanwhile mix the breadcrumbs and Parmesan together and spoon on top of the cod peices and place on top of the beans.
3. Put in the oven and cook for 15 minutes, until the sauce is bubbling and the cod is golden on top and flakes easily.
4. Sprinkle with parsley and serve with a grind of black pepper.