Salsa Verde Baked Cod with Chorizo Carbeanara

1 - Preheat
Preheat the oven to 160°C. Place a large frying pan over a medium heat.

2 - Salsa Verde
Place 10g of basil, 10g of parsley, 2 tbsp of capers, 1 tsp of Dijon Mustard, 1 clove of garlic and 2 tbsp of olive oil into a measuring jug along with a generous pinch of salt and pepper.

3 - Blend
Blend to a fine purée with a hand blender.

4 - Fish time
Place 2 cod fillets on to a small baking tray and pour over 0.75 of the salsa verde. Use a spoon to coat the cod in the salsa completely.

5 - Bake it off
Gently bake the cod in the oven for 10-12 minutes until just flaking and fully cooked through.

6 - Prep it
Finely chop 70g of chorizo, peel and finely slice 1 clove of garlic and add both to the frying pan.

7 - Cook it out
Cook the chorizo and garlic together for 2 minutes before adding 1 400g undrained tin of butter beans. Increase the heat to high and cook for 3-4 minutes until the liquid has reduced and tightly coats the beans.

8 - More green
Fold 200g of spinach and 60g of cream cheese through the beans and cook until the spinach has wilted and the cream cheese and melted to form a rich sauce, about 4-5 minutes.

9 - Serve
Divide the Carbeanara between plates and top with a fillet of cod. Spoon the remaining salsa verde around the plate, tear over the remaining 5g of parsley, 5g of basil and finely grate over 30g of hard Italian cheese.