Serious Eats: Recipes
Chorizo Crusted Cod and Beans with Arugula Pesto
So little effort for such elegant bang. This dish is too easy, really. Top two pieces of cod with chorizo "scales." I put it in a hot sautepan and then put the whole thing in the oven, so the bottom of the cod forms a terrific crust, and the chorizo on tops crisps, and the smoky paprika fat drips lightly into the fish.
While the fish is in the oven, whip up a simple basil and arugula pesto (or use store-bought basil pesto without remorse). Once the fish is cooked about ten minutes later, add the canned cannellini beans to the hot pot with the chorizo drippings, and stir in the pesto. The Pecorino melts, and the basil and arugula coat the beans.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.