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Smoky Cod, Beans, and Greens

The best part of this fast and fabulous supper is the garlic mayonnaise. It melts around the fish and beans to bring the dish together with a subtle garlic creaminess — YUM! On the table in less than 30 minutes, the ease belies the complex flavors, and the peppery punch of chorizo combines beautifully with the mild, smoky fish and the hearty cannellini beans. Enjoy!

Smoky Cod, Beans, and Greens

mild olive oil
7 oz. chorizo, raw or cooked (see note below)
1 onion, chopped
9 oz. baby spinach
2 cod fillets
½ tsp. smoked paprika
1 large green chili, deseeded and finely chopped (or 1 small red chili for more heat)
14 oz. can cannellini beans, drained and rinsed
juice of ½ lemon

Quick Garlic Mayonnaise

½ cup mayonnaise (low-fat okay)
2 garlic cloves, crushed or grated
½ tsp. Dijon mustard
zest of ½ lemon

Boil a full kettle of water. Heat 1 tsp. of olive oil in a large skillet and add the chorizo* and onion. Cook 5-6 minutes, until the onion is tender and the chorizo is cooked and has released its juices. Stir in the chili for 1 minute.

Meanwhile, place the spinach in a colander and slowly pour the boiling water over to wilt it. Run under a cold tap, then squeeze out as much water as you can. Add to the onions along with the beans, lemon juice, and 1 tbs. olive oil. Heat gently and taste for seasoning.

Place the cod on a foil-lined baking sheet. Season, sprinkle with smoked paprika and drizzle with olive oil. Broil for 5-6 minutes, until cooked through; flaky but not dry. Spoon the bean mixture into two plates, top with the cod and serve with garlic mayonnaise.

To make the garlic mayonnaise, combine all ingredients and blend well.

*If using raw chorizo, squeeze it out of the casing and break it up as it cooks using a wooden spoon. If using cooked chorizo, cut into bite size pieces before cooking with the onions.

 

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