SEARED FISH FILLETS WITH CANNELLINI BEANS AND ROASTED TOMATOES | SA Garden and Home

Ingredients

• 100g chorizo, sliced
• 30ml olive oil
• 1 onion, peeled and sliced
• 3 garlic cloves, peeled
• 15ml fresh thyme
• zest of 1 lemon, finely grated
• 15ml paprika
• 2 (410g) tins cannellini beans, drained
• 350ml chicken or vegetable stock
• 200g cherry tomatoes, on the vine
• 15ml balsamic vinegar
• salt and milled black pepper, to taste
• 45ml parsley, chopped
• 30ml butter
• 6 firm white fish fillets, about 125–150g each