Cod with chorizo and white beans

  • medium
  • 2
  • 2 hours 17 minutes
Not yet rated

Adam Bennett's Spanish-inspired roast cod recipe is bursting with colour and flavour. He serves the cod with a series of glorious accompaniments – white beans and chopped chorizo, confit plum tomatoes, green beans and confit garlic. Make sure you have plenty of good quality olive oil for the parsley oil used to finish this divine recipe.

First published in 2015





  • 1 cod loin, 300g in weight
  • 50g of sugar
  • 200g of salt
  • lemon oil, or olive oil

White beans

Green beans

Confit tomato

Confit garlic

Parsley oil

To finish the white beans



  • Dehydrator


To start the dish, apply a light cure to the cod loin. Combine the sugar and salt in a bowl and rub all over the fish. Seal in cling film and refrigerate for 45 minutes – 1 hour
Rinse well under cold running water, pat dry and seal again in cling film. Return the fish to the fridge while you prepare the remainder of the dish
To prepare the confit tomatoes, core, score and blanch them in boiling water. Once cool enough to handle, peel and discard the skins. Cut each tomato in half and remove the seeds with a spoon
Place the half shells of tomato onto a baking tray lined with cling film. Sprinkle with a little sugar, salt, thyme, a thin slice of garlic and a generous brushing of olive oil
Place in a dehydrator for 90 minutes to concentrate the flavour, ensuring they are still plump and not overly dry. Once finished, cut into a large dice and set aside
Preheat the oven to 120˚C/gas mark ½
Prepare the garlic by making a small prick into the skin of each clove (this will stop them bursting during cooking). Place into a small ovenproof pan with the thyme and add enough olive oil to just cover. Cook in the oven for 1 hour then remove and set aside to cool
For the white beans, combine the beans with the carrot, onion, celery, garlic and thyme in a saucepan and cover with a generous amount of vegetable stock
Bring to the boil and reduce the heat and gently simmer for 15 minutes. Add a pinch of salt and cook until just tender for a further 25-30 minutes - the final result should be a creamy bean that holds its shape
Remove the beans from the heat and allow to cool before removing the other vegetables and thyme. Store in the cooking liquor in the fridge until required
To prepare the green beans, cook in boiling salted water for 3-4 minutes, then strain and refresh in ice-cold water. Strain again, cut into 1/2cm barrels and set aside until required
For the parsley oil, combine the parsley and a good dash of lemon oil in a blender. Starting on a low speed, slowly pour in a thin stream of olive oil until the parsley starts to blend. Increase the speed and add enough oil to form a coarse, oily purée. Do not over-blend or it will taste bitter and bruised
Preheat the oven to 80˚C
For the cod, place on a roasting tray and coat lightly in either lemon oil or good quality extra virgin olive oil. Place in the oven for 15-20 minutes, until the flesh firms up and just begins to flake when touched
  • lemon oil, or olive oil
Meanwhile, reheat the white beans in a small amount of the cooking liquid. Once hot, remove from the heat and stir in a knob of butter, the confit tomatoes, chorizo, parsley and lemon juice
To finish the green beans, in a small pan, sweat the shallot in butter for 2 minutes, then add the green beans and toss to combine. Season to taste and set aside
For the spinach, place a large pan over a medium heat and add 20g of butter. Once melted, add the spinach to the pan. Use a fork to pierce and skewer the garlic clove and use this as the utensil to stir the spinach. Cook until just wilted, season with salt and set aside
Remove the fish from the oven and brush with the parsley oil. Scatter the white beans across the centre of each plate and top with the fish. Garnish with the green beans and confit garlic, serve immediately

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

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