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Bag-baked cod with tomatoes, chorizo and butterbeans

www.olivemagazine.com
  • 50 minutes
  • Serves 2

INGREDIENTS

1 chunks

chorizo 125g

1 serving

olive oil

500 gs

tomatoes

20

olives

1 leaf

flat parsley a handful

1 tbsp

sherry vinegar

1 tsp

golden caster sugar

1 tbsp

tomato purée

300 gs

cod fillet 1

3 pinches

paprika

400 gs

butterbeans tin