Mediteranean Style Stuffed Cod Over Bean & Chouriço Stew

Step 1: Preheat the oven to 400°F.

Step 2: It is preferable to make the bean stew ahead for better time management, but it is up to you.

TO MAKE THE BEAN STEW

Step 3: Heat the olive oil in a heavy-based saucepan over high heat. Fry the chouriço until crisp and its aromatic oil has been released. Remove and set aside for later.

Step 4: To a skillet over medium-high heat, add the onions, garlic, pepper, fennel, celery and rosemary sprig. Fry, stirring regularly, until the onions are beginning to brown – about 10 minutes.

Step 5: Add the butter beans and their juice along with the stock. Cook over high heat for 10 minutes or until some of the liquid has reduced. Remove from the heat and add the fried chouriço.

TO MAKE THE FISH

Step 6: Get some crusty white bread (NEVER WONDER BREAD or equivalent. Use a European style bread), break it into small chunks and pulse in the bowl of your food processor until it becomes large crumbs.

Step 7: Mix breadcrumbs with the thyme leaves, lemon zest, pine nuts and season with salt and pepper.

Step 8: Get three bowls ready. Put flour in one, eggs in another, and the breadcrumbs in the last one.

Step 9: Press one side of the fillet into the flour, then into the eggs, and finally into the breadcrumbs. Push down firmly.

Step 10: Warm a non-stick, ovenproof pan over a medium-high heat. Heat a good splash of olive oil and fry the cod, crust-side down, for a couple of minutes. Turn the cod over and bake for a further 8-10 minutes. (Note that the baking time may vary; it all depends on the thickness of your fish. If using a thick loin cut, you may need to bake it for 15. Keep a watchful eye because you don't want to over-bake it, as it will be dry and dry is Ick!)

Step 11: Serve with the warm bean stew and a wedge of lemon.

Step 12: For a nice visual affect, it is preferable to place the stew on a soup dish with wide rims; place the cod over the top with a wedge of lemon alongside.