FISH WITH CHORIZO, CANNELLINI BEANS, TOMATO AND BASIL PESTO

Prep:
Cook:
Serves:

Ingredients

3 tablespoons olive oil

1 red onion, peeled and finely chopped

2 garlic cloves, peeled and finely sliced

100 grams chorizo, halved and thickly sliced

1 tin Metellania cannellini beans, drained

2 large tomatoes, quartered, deseeded and finely chopped

10mls Organic cider vinegar

20 grams Italian parsley, leaves picked and finely chopped

2 white fish fillets, 150 grams each

50 grams Genoese fresh basil pesto

Method

In a medium-sized frying pan over a low-medium heat, add 2 tablespoons olive oil

When hot add the onion, and cook for 5 mins or until soft but not coloured

Add the garlic and chorizo and cook for 5 mins before adding the cannellini beans and cooking for a further 5 minutes

Add the diced tomato, cider vinegar, parsley and season to taste, stir to combine and remove from the heat and set aside

Heat 1 tablespoon of olive oil in a large nonstick frying pan and fry fish fillets for 2-3 minutes or until golden and crispy

Gently turn fish over and cook for a further 2 mins or until just cooked through

To serve, divide the bean mix between two bowls, top with a fish fillet and spoon over some of the pesto