Chorizo Crusted Cod And Beans With Arugula Pesto Recipe

• 1 clove garlic
• 1 cup arugula
• 1 cup basil
• 1/4 cup coarsely grated Pecorino Romano
• 1/4 cup olive oil, plus 2 teaspoons
• Kosher salt and freshly ground black pepper
• 2 (6-ounce) pieces of cod or hake
• 1 (2-ounce) piece of Spanish chorizo, thinly sliced
• 1 (14.5-ounce) can of cannellini beans, drained and rinsed

1. Place the oven rack in the lower middle position. Preheat the oven to 400u0b0F. 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.

clove garlic, arugula, basil, romano, olive oil, kosher salt, hake, spanish chorizo, beans

Taken from www.seriouseats.com/recipes/2012/08/chorizo-crusted-cod-and-beans-with-arugula-pesto-recipe.html (may not work)