Low-Carb Chorizo Cod
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
382
Fat
9.2g
Saturated Fat
3.1g
Carbs
25.4g
Sugars
2.5g
Protein
35.2g
Fibre
13.1g
Sodium
0.25g
Ingredients
1 tsp olive oil
1 shallot, chopped
80 g chorizo, finely chopped
1 tsp fresh thyme leaves, chopped
200 g grape tomatoes, halved
120 ml white wine
1 x 400g tin of cannellini beans, drained
400 g cod fillets
Salt and black pepper
Mixed leaves salad
Method
  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Coat a baking dish with cooking spray. Heat the oil in a saucepan over a medium-high heat and cook the shallot, chorizo and thyme for one minute until fragrant.
  2. Stir in the tomatoes and half of the wine and cook for five minutes until the tomatoes have broken down and the wine has almost evaporated. Stir in the cannellini beans.
  3. Place the cod in the baking dish and season with salt and pepper. Top each fillet with the tomato mixture and pour the remaining wine into the baking dish.
  4. Cover with foil and bake for 15-20 minutes until the fish is cooked through. Serve warm with a salad.