Olive oil for cooking
1 large red onion, peeled and cut into small chunks
4 garlic cloves, chopped
3 small chorizo sausages, cut into chunks
75 ml dry Fino sherry
500 gr vine-ripened cherry or pomodorino tomatoes, quartered
225 gr cooked butter beans, rinsed
5 x 150 gr thick pollack fillets, skinned
sea salt and ground black pepper
a few knobs of butter, a handful of basil leaves
Heat 3-4 tbsp of olive oil in a large saucepan. Sweat the red onion with the garlic and chorizo for 6-7 minutes, until the onion is soft and the chorizo has released some oil into the pan.
Pour in the sherry and bring to the boil, scrapping the bottom of the pan with a wooden spoon. Cook until almost completely reduced, then add the tomatoes and butter beans. Season and simmer for 5-6 minutes until the tomatoes have just softened.
Heat 1-2 tbsp of olive oil in a large, non-stick frying pan. Rinse the pollack fillets and pat completely dry with kitchen paper. Season all over, then lower the fish into the hot oil.
Fry over a moderate heat for 4 minutes, then add the butter. Cook for another minute, spooning over the foaming butter. Flip each fillet over and finish cooking on the other side for about a minute. Remove the fish from the pan.
Tear the basil leaves over the tomato mixture; divide between plates. Balance a pollack fillet on top, drizzle with olive oil and sprinkle with black pepper. Serve immediately
Instead of Pollack you can use cod.