White fish with spicy beans and chorizo

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Good Food

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Recipe by Good Food

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1. Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
2. Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

Make it for lunch - Spicy tomato & sausage soup

Soften the onions, rosemary, sausage and garlic as before, then tip in the passata, beans, cabbage, and sugar, along with 500ml vegetable or chicken stock. Simmer for a few mins until the cabbage is tender, then season and serve with grated Parmesan for sprinkling.

PER SERVING

304 kcalories, protein 36g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 0g, sugar 11g, salt 1.23 g

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Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• small rosemary sprig, leaves finely chopped
• 25g chorizo or other spicy sausage, chopped
• 2 fat garlic cloves , crushed
• 700g bottle passata
• 410g can cannellini beans in water, drained
• 200g shredded green cabbage
• pinch sugar
• 4 skinless chunky fillets haddock or cod

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Egg-free, Low-fat, Nut-free

Freeze bean mix only

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• small rosemary sprig, leaves finely chopped
• 25g chorizo or other spicy sausage, chopped
• 2 fat garlic cloves , crushed
• 700g bottle passata
• 410g can cannellini beans in water, drained
• 200g shredded green cabbage
• pinch sugar
• 4 skinless chunky fillets haddock or cod

PER SERVING

304 kcalories, protein 36g, carbohydrate 27g, fat 6 g, saturated fat 1g, fibre 0g, sugar 11g, salt 1.23 g

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