Pan-fried Cod Loin with Cavolo Nero

Serves: 2



  • 2x nice size cod loin portions about 160g-200g each
  • 50g butter
  • 200g cavalo nero
  • 2 tsp lemon zest
  • 2 tsp minced garlic
  • 2 tsp chopped red chillies- de-seed if you want it milder or omit.
  • 75ml olive oil
  • 50g chopped chorizo
  • 1 small tin chickpeas drained about 230g or 200g dried chick peas soaked overnight and cooked until soft.
  • Juice of 1 lemon
  • 1 tbsp chopped flat leaf parsley



For the Cavolo Nero, Chickpeas and Chorizo:

1) Pick the Cavolo nero of the stalks. Boil a pot of water and have a bowl of cold water with some ice in on the side. Blanch the cavolo nero for 3 min, then take out and put into the ice water. Lift out onto a kitchen cloth or paper towel and pat dry.
2) Heat a frying pan add the olive oil and Chorizo and fry for 2 min. Add the garlic, lemon zest and chilli. Fry until the garlic starts turning golden – do not cook too much or it will turn bitter. Add the chickpeas and fry for 1 min, put in the cavolo nero and keep cooking for a few more min before adding the parsley and lemon juice. Season with salt and black pepper and add some more olive oil if needed.

For the Cod:

1) Season the Fish with sea salt and black pepper.
2) Melt the butter in frying pan and cook the cod for 3min on each side. Then put in a hot oven 180C for 10/15min. Baste with the butter halfway through.

To Serve:
Divide the Cavolo Nero, chickpeas and chorizo between two plates and put the cod on top.