Ingredients

• 2 tbsp olive oil
• 200g/7oz cooking chorizo
• cut into small chunks
• 1 tomato
• peeled
• seeds removed
• finely chopped
• 2 garlic cloves
• chopped
• 1 shallot
• chopped
• 110g/4oz roasted peppers (from a jar)
• thickly sliced
• 350g/12oz tinned haricot beans
• drained
• 2 sprigs rosemary
• finely chopped
• 4 sprigs thyme
• finely chopped
• 2 tsp sweet smoked paprika
• 250ml/9fl oz chicken stock
• 50g/1¾oz unsalted butter
• 5 tbsp double cream
• 2 tbsp roughly chopped flatleaf parsley
• 2 tbsp olive oil
• 1 whole plaice or lemon sole
• filleted and pin boned
• 50g/1¾oz unsalted butter

Directions

• Heat a large frying pan until medium-hot. Add the olive oil and the chorizo and cook for 5 minutes
• or until the oil has changed colour and the chorizo is crisp around the edges.
• Add the tomato
• garlic and shallot. Gently fry for a minute
• then add the peppers
• beans
• rosemary
• thyme and paprika and cook for a further 2 minutes.
• Add the stock and bring to a simmer. Cook for 4-5 minutes
• or until the shallot has softened and the volume of liquid has reduced slightly. Stir in the butter
• cream and parsley. Season
• to taste
• with plenty of black pepper.
• For the fish
• heat the oil in a medium frying pan. Once hot
• add the fish skin-side down in the pan and cook for 2-3 minutes on each side. Add the butter and baste the fish with it as it melts.
• To serve
• place the beans in serving bowls and top with the fish.