Chorizo Crusted Cod and Beans with Arugula Pesto Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
Chorizo Crusted Cod and Beans with Arugula Pesto

Serious Eats / Kerry Saretsky

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.

Recipe Details

Chorizo Crusted Cod and Beans with Arugula Pesto Recipe

Active 20 mins
Total 20 mins
Serves 2 servings

Ingredients

  • 1 clove garlic

  • 1 cup arugula

  • 1 cup basil

  • 1/4 cup coarsely grated Pecorino Romano

  • 1/4 cup olive oil, plus 2 teaspoons

  • Kosher salt and freshly ground black pepper

  • 2 (6-ounce) pieces of cod or hake

  • 1 (2-ounce) piece of Spanish chorizo, thinly sliced

  • 1 (14.5-ounce) can of cannellini beans, drained and rinsed

Directions

  1. Place the oven rack in the lower middle position. Preheat the oven to 400°F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in afood processor and process until a rough paste is formed. Season to taste with salt and pepper.

  2. Season the cod with salt and pepper. Layer the thin slices of chorizo on the top of each fillet like the scales on a fish. Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.

  3. Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.

Special equipment

Mini food processor (optional)

This Recipe Appears In

Nutrition Facts (per serving)
751 Calories
47g Fat
34g Carbs
49g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2
Amount per serving
Calories 751
% Daily Value*
Total Fat 47g 60%
Saturated Fat 11g 53%
Cholesterol 116mg 39%
Sodium 1344mg 58%
Total Carbohydrate 34g 12%
Dietary Fiber 8g 30%
Total Sugars 1g
Protein 49g
Vitamin C 4mg 21%
Calcium 284mg 22%
Iron 6mg 35%
Potassium 1316mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)