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.
- Yield:serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 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
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.
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.
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.