Serves 1 – easily multiplied
Have just come back from Majorca and really enjoyed the
gutsy flavours of the local tapas. Anyway I had lots of leftover bits in the fridge
that needed using up when I got back – peppers, toms, garlic, onion etc – so threw
this dish together with a little Spanish inspiration. I really liked it, even
though it was eaten on a dreary day rather than hot Mediterranean sunshine!
1 cod fillet
¼ red onion, finely sliced
3-4 cherry tomatoes, sliced
¼ small pepper, sliced (or a mini pepper such as Tesco
Chiquino peppers)
½ clove garlic, finely chopped
4-5 chorizo slices, cut into strips
3 olives, sliced
½ tin butterbeans, drained
Pinch dried herbs
Hot paprika
Salt and pepper
2 -3 tablespoons red wine
1 tsp balsamic vinegar
Drizzle of Olive oil
Preheat oven to 180C Fan.
Layer most of the onions, tomatoes, pepper, garlic, chorizo,
olives and butterbeans in a small heatproof dish (I used a small oblong enamel
pie tin). Season and add a little hot paprika to taste.
Place the fish on top and season with herbs, a little extra
dusting of hot paprika to taste, and more salt and pepper.
Pile the remaining sliced ingredients on top to cover the
fish, then spoon over the wine, balsamic and a little drizzle of olive oil.
Cover tightly with foil, allowing a bit of tent space for
steam. Cook in the oven for 15 minutes and serve with seasonal vegetables, rice
or bread.
