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
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