Roasted cod, arrocina beans chorizo and pádron peppers

The peppers and chorizo complement the cod wonderfully, adding just the right amount of spice and smokiness to our take on this northern Spanish dish. A perennial favourite at Scott's, this has become a signature dish.

Serves 4
cod fillets (180g each) 4
chorizo 80g, diced
padrón peppers 50g
arrocina beans (white haricot beans) 100g, soaked overnight (– borlotti, coco and broad beans work well too)
parsley ½ a small bunch, chopped
shallots 2, diced
garlic 1 clove, crushed
unsalted butter 20g
lemon ½
mild red chilli 1 medium size, finely chopped
chicken stock (a good stock cube will do) 500ml
white wine 25ml
extra virgin olive oil 25ml
salt and freshly ground black pepper

Heat some olive oil in a pan and add the shallots and chilli and cook, being careful not to burn the mixture. Drain the arrocina beans and add to the pan and sweat down for 5 minutes. Season with salt and pepper. Add the white wine and reduce by half, then add the chicken stock and cook slowly for 45 minutes or until the beans are cooked. (You may need to add extra chicken stock.) Leave and keep in a warm place.

Heat a non-stick frying pan and add olive oil. Season the cod with salt and pepper and place skin side down in the pan. Cook until the skin is nice and crisp for approximately 5 minutes; turn over and cook for another 3 minutes. (If the fillets are thin, reduce the cooking time.) When you've just turned the cod over, heat another non-stick frying pan with olive oil until smoking. Add the padrón peppers and cook until they start to wilt. Then, add the chorizo with the chopped parsley, butter, garlic and a couple of squeezes of lemon juice and cook for a further minute.

When ready to serve, spoon the cooked beans onto the middle of each warm plate. Sit the cod on top of the beans and pour over the padrón peppers and chorizo.
-Tim Hughes is chef director at Caprice Holdings