Chorizo Crusted Cod and Beans with Arugula Pesto Recipe

Updated August 30, 2018

So little effort for such elegant bang. This dish is too easy, really. Top two pieces of cod with chorizo "scales." I put it in a hot sautepan and then put the whole thing in the oven, so the bottom of the cod forms a terrific crust, and the chorizo on tops crisps, and the smoky paprika fat drips lightly into the fish.

While the fish is in the oven, whip up a simple basil and arugula pesto (or use store-bought basil pesto without remorse). Once the fish is cooked about ten minutes later, add the canned cannellini beans to the hot pot with the chorizo drippings, and stir in the pesto. The Pecorino melts, and the basil and arugula coat the beans.

Recipe Details

Chorizo Crusted Cod and Beans with Arugula Pesto Recipe

Active 20 mins

Total 20 mins

Serves 2 servings

Ingredients

1 clove garlic
1 cup arugula
1 cup basil
1/4 cup coarsely grated Pecorino Romano
1/4 cup olive oil, plus 2 teaspoons
Kosher salt and freshly ground black pepper
2 (6-ounce) pieces of cod or hake
1 (2-ounce) piece of Spanish chorizo, thinly sliced
1 (14.5-ounce) can of cannellini beans, drained and rinsed

Directions

Place the oven rack in the lower middle position. Preheat the oven to 400°F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in afood processor and process until a rough paste is formed. Season to taste with salt and pepper.
Season the cod with salt and pepper. Layer the thin slices of chorizo on the top of each fillet like the scales on a fish. Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.
Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.

Special equipment

Mini food processor (optional)

This Recipe Appears In

Dinner for Two: Chorizo Crusted Cod and Beans with Arugula Pesto

Nutrition Facts (per serving)
751	Calories
47g	Fat
34g	Carbs
49g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	751
% Daily Value*
Total Fat 47g	60%
Saturated Fat 11g	53%
Cholesterol 116mg	39%
Sodium 1344mg	58%
Total Carbohydrate 34g	12%
Dietary Fiber 8g	30%
Total Sugars 1g
Protein 49g
Vitamin C 4mg	21%
Calcium 284mg	22%
Iron 6mg	35%
Potassium 1316mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.