Baked Fish with Tomato & Butterbeans - Serves 4

The summery Spanish dish is spiced with Habanero pork crackling but if you're not keen on spice, why not try using the BBQ flavour instead? You can use any firm white fish you like for this dish. 

Piggin' Ingredients:

• 4 tablespoons olive oil
• 125g chorizo, diced
• 2 garlic cloves, crushed
• 2 tablespoons tomato puree
• 500g cherry tomatoes 
• 1 tablespoons caster sugar
• 400g can butterbeans, drained and rinsed
• 50g breadcrumbs
• 50g Habanero pork crackling, crushed
• finely grated zest of 1 small lemon, plus wedges to serve
• a small bunch of parsley roughly chopped
• 4 cod fillets, skin removed

Recipe:

Preheat the over to 220 degrees C / 200 degrees C Fan / Gas Mark 7. Heat 1 tablespoon of the oil in a large frying pan and fry the chorizo until golden and releasing oil, about 5 minutes. Add 1 crushed garlic clove and tomato puree, and cook for 1 minute. 

Stire in the cherry tomatoes, vinegar, sugar and 100ml of water and cook for 10 minutes until the tomatoes are beginning to break down. Stir in the butterbeans, then transfer to an ovenproof dish. 

In a small bowl, make the crumb. Mix together the breadcrumbs, remaining garlic, pork crackling, lemon zest, most of the parsley and the remaining 3 tablespoons of oil. Press the crumb mixture on top of the cod fillets, then arrange the fish on top of the butterbean mixture. Bake in the oven for 15-20 minutes, until the crumb is golden and the fish is cooked. Sprinkle with the remaining parsley before serving.