Chorizo Crusted Cod And Beans With Arugula Pesto Recipe – a delicious recipe with clove garlic, arugula, basil, Romano, olive oil, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the oven rack in the lower middle position. Preheat the oven to 400u00b0F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in afood processor and process until a rough paste is formed. Season to taste with salt and pepper.
2
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. Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.
3
Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.
179
kcal
Calories
16
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 clove garlic, 1 cup arugula, 1 cup basil, 1/4 cup coarsely grated Pecorino Romano, and more.
Yes, Chorizo Crusted Cod And Beans With Arugula Pesto Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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