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Fried flat fish with a bean stew

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Fillets of plaice or lemon sole are simply fried in butter and served with a wholesome bean stew laced with chorizo.

By James Martin

From Saturday Kitchen Best Bites

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Ingredients

For the bean stew

For the fish

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, place the beans in serving bowls and top with the fish.