INGREDIENTS

• 1 clove garlic
• 1 cup arugula
• 1 cup basil
• 1/4 cup coarsely grated Pecorino Romano
• 1/4 cup olive oil, plus 2 teaspoons
• Salt and pepper
• 2 6-ounce pieces of cod
• 1 2-ounce piece of Spanish chorizo, thinly sliced
• 1 14.5-ounce can of cannellini beans, drained and rinsed

PROCEDURE

Place the oven rack in the fourth position down from the top.  Preheat the oven to 400 degrees.  Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in a mini food processor.  Season with salt and pepper.  Blitz until you have a pesto.  If you don’t want to make pesto, just use 1/4 cup fresh store-bought pesto. 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 (sounds fiddly but it takes a minute).  Add the 2 remaining teaspoons of oil to a small nonstick skillet over medium-high heat.  Once the oil shimmers, carefully place the fish (with its chorizo scales facing up) in the skillet.  Cook for 2 minutes on the stove, then transfer to the oven until the fish is cooked through—about 10 to 12 minutes. Take the fish out of the skillet and set aside.  Add the beans and 1 tablespoon of water to the skillet over medium heat.  Heat until the water is evaporated and the beans are warm.  Stir in the pesto.  To plate, make a bed of the pesto beans, and top with the chorizo fish.print this recipe