Baked cod is one of those dishes that is absolutely perfect for week night meals. You pop it in the oven and forget about it, it needs very little work and it’s extremely forgiving.
Served with these creamy chorizo beans, it’s also incredibly delicious.
The beans themselves are also very easy to make – they’re just chorizo, beans, cream and spinach.
All in all, this is a straightforward meal with just a handful of ingredients that always turns out well and tastes fantastic. What’s not to like? Give it a go!
Ingredients, Substitutions and Variations
- Chorizo – for this recipe, I think a spicy chorizo is best. Completely up to you though! Pick your favourite.
- Beans – I used queen butter beans (you can get them in a jar) and they’re perfect for this recipe. However, you can switch for normal butter beans.
- Double cream – a dash of double cream is all you need to make this creamy, and seriously tasty.
- Frozen spinach – you can use fresh spinach, but frozen works really well here and is so convenient.
- Cod fillets – you could switch for sea bass if you like.
- Butter – cod is absolutely at its best cooked in butter – do try it!
Top Tips
- Get ahead You can make the creamy chorizo beans in advance. Cool them, then store in the fridge for up to a week. Reheat thoroughly before eating.
- Bake or fry Baked cod is so easy, but you could fry the fillets instead. Fry in butter or olive oil in a hot pan, skin side down. Flip for the last minute.
- Alternatives You could serve this as a cod and chorizo stew – just cut the uncooked cod into bite size chunks and add to the chorizo beans when you add the spinach. Cook gently for 10 minutes until the cod is opaque.
Baked Cod with Creamy Chorizo Beans
Easy baked cod with a delicious creamy chorizo and bean stew with spinach.
Ingredients
- 4 cod fillets
- 4 tablespoons butter
- 225 grams chorizo ring
- 570 grams queen butter beans
- 50 ml double cream
- 200 grams frozen spinach
Instructions
- Preheat the oven to 180 degree Celsius. Line a baking sheet with baking parchment. Put the cod fillets on the parchment, skin side down, and top each with a tablespoon of butter. Sprinkle with salt and pepper, then cook in the oven for 30 minutes until cooked through.
- Meanwhile, slice the chorizo ring into small pieces. Put in a saucepan and cook over a medium heat until they are golden. Stir regularly so that they cook evenly.
- Pour in the queen butter beans (including the liquid from the jar). Bring to a simmer, then cook gently for 10 minutes.
- Pour in the double cream and add the spinach. Cook gently until the spinach is defrosted (don’t let it boil).
- To serve, ladle the creamy chorizo and beans into bowls. Top each one with a fillet of cod.
Tried this recipe?Let us know how it was!
More recipes using chorizo:
- Creamy Chorizo Gnocchi
- Chorizo Breakfast Bake
- Leek and Chorizo Soup
- Cheddar and Chorizo Muffins
- Chorizo and Halloumi Pasta
- Cheese and Chorizo Omelette
- Creamy White Beans and Chorizo
- Chorizo and Scallops With Pasta
- Chorizo and Mozzarella Hot Sandwich
- Chorizo, Pepper and Mozzarella Frittata
- Chorizo, Tomato and Olive Pasta
I never would have thought of serving cod with beans, but this was incredible! I loved every bite.
Yum! Such a delicious one-pan dinner!
This Baked Cod with Creamy Chorizo Beans recipe is fantastic! It’s easy to follow and results in a delicious, flavorful dish that’s perfect for any dinner. Highly recommend giving it a try. Thank you!
The cod turned out perfectly flaky, but the beans still managed to steal the show! They’re sooooo good!
Great cod recipe! The fish turned out so tender and flaky and the chorizo cream sauce was perfect!