In a medium-sized frying pan over a low-medium heat, add 2 tablespoons olive oil.
When hot add the onion, and cook for 5 mins or until soft but not coloured.
Add the garlic and chorizo and cook for 5 mins before adding the cannellini beans and
cooking for a further 5 mins.
Add the diced tomato, cider vinegar, parsley and season to taste, stir to combine and remove from the heat and set aside.
Heat 1 tablespoon of olive oil in a large nonstick frying pan and fry fish fillets for 2-3 mins
or until golden and crispy.
Gently turn fish over and cook for a further 2 mins or until just cooked through.
To serve, divide the bean mix between two bowls, top with a fish fillet and spoon over
some of the pesto.
3 tablespoons olive oil
1 red onion, peeled, finely chopped
2 garlic cloves, peeled, finely sliced
100 grams chorizo, halved, thickly sliced
1 tin Metellania cannellini beans, drained
2 large tomatoes, quartered, deseeded, finely chopped
10mls Bayden’s organic cider vinegar
20 grams Italian parsley, leaves picked, finely chopped
2 white fish fillets, 150 grams each
50 grams Genoese fresh basil pesto