Baked Cod with Chorizo, Kidney Beans, and Bok Choy

Ingredients

• 200g Raw Atlantic cod
• 121g Cooked pork chorizo
• 200g Canned dark red kidney beans, drained and rinsed
• 15g Canned tomato paste
• 100g Canned crushed tomatoes
• 150g Raw bok choy

Method

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Pat the raw Atlantic cod (200g) dry with paper towels to remove excess moisture. This helps achieve better browning and texture.
3. 3Slice the cooked chorizo links (120g total) into thin rounds, about ¼-inch thick.
4. 4Place the cod fillet on the prepared baking sheet. Season with salt and black pepper to taste. Top the cod evenly with the chorizo slices, distributing them across the entire surface.
5. 5In a small bowl, combine the canned kidney beans (200g, drained and rinsed) with the canned crushed tomatoes (100g). Stir in the tomato paste (15g), mixing until well combined. Season the bean mixture with salt, pepper, garlic powder, and cumin if available.
6. 6Spoon the tomato-bean mixture around and partially over the cod, but leave the top partially exposed so the chorizo can crisp.
7. 7Place the baking sheet in the preheated oven and bake for 15-18 minutes until the cod is opaque, flakes easily with a fork, and reaches 145°F (63°C) internal temperature. The chorizo should begin to render its oils.
8. 8While the cod bakes, prepare the bok choy (150g). Trim the base and chop into manageable pieces. Heat a skillet over medium-high heat with a light spray of cooking spray.
9. 9Add the bok choy to the skillet and stir-fry for 4-5 minutes until lightly charred and tender-crisp. Season with salt, pepper, and a pinch of garlic powder. Transfer to a serving plate.
10. 10Remove the baking sheet from the oven. Carefully transfer the cod with chorizo and beans to a serving plate alongside the roasted bok choy.
11. 11Let rest for 2 minutes before serving to allow juices to redistribute. Serve hot immediately.
12. 12**Macro Breakdown (approximate per serving):**
13. 13- Protein: 62g
14. 14- Carbohydrates: 28g
15. 15- Fat: 18g
16. 16- Calories: 510
17. 17**Pro Tips:**
18. 18- Don't rinse the bok choy pieces fully dry before cooking—a little moisture helps with steaming
19. 19- If the chorizo starts to brown too quickly, loosely tent with foil for the last 5 minutes of baking
20. 20- The rendered chorizo oils naturally flavor the cod and beans