Fish with Chorizo and Beans

Skin the tomatoes, discard most of the pips and cut roughly into four. Put in a saucepan over a medium heat, mash down with a wooden spoon from time to time, and cook until you have a smooth sauce  Picture  . Season with salt and pepper and keep to one side.

Cut the fish into 1 inch/2 cm chunks. Take the skin off the chorizo, cut into two lengthwise and then cut into slices just under 1 cm thick. Trim the spring onions and cut into small pieces. Season the fish with salt and pepper and lemon juice.

Put a splash of olive oil into an ovenproof dish, add the fish and seal on all sides over a medium heat. Add the chorizo and cook for a minute or so on both sides. Add the chopped spring onions and put uncovered in the oven at 350°F/180°C/Reg4 for about ten minutes giving it a good stir about half way through.

Meanwhile open the tin of beans, put in a sieve, wash away any liquid under a cold tap and if the instructions indicate simmer with a little water and olive oil for a few minutes.

Take the fish mixture out of the oven. Add the beans to the dish along with three or four tablespoonfuls of the tomato sauce. Stir over a medium heat until hot all through. Season well with salt and pepper and more lemon juice. Serve from the cooking dish  Picture    Zoom  .