2 ounces chorizo, skinned and cut into cubes
1 onion, chopped
1 clove garlic, crushed
1 teaspoon oregano leaves, roughly chopped
9 ounces shelled fresh or frozen baby edamame beans or 4 ounces frozen fava or lima beans
18 ounces new potatoes, cut into 1/4-inch slices
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
2 teaspoons honey
lemon juice, to taste
4 four-ounce cod fillets with skin
spray olive oil
Put the chorizo in a hot nonstick pan and cook over a medium heat until it releases its red oils. Add the onion, garlic and oregano leaves, and cook for 5 to 7 minutes until the onion has softened, adding a splash of water, as necessary.
Add the beans and potatoes with 1 cup water. Cover with a circle of wet baking paper and a lid and cook over a very low heat for 30 to 40 minutes. Do not let it dry out; top up with water as needed.
Meanwhile preheat the oven to 425 degrees. Combine the spices with the honey and enough lemon juice to make a thin paste. Use to coat the flesh side of the cod.
Spray a nonstick ovenproof frying pan with olive oil. Over a high heat, cook the cod, skin side down, for 5 minutes, then place in the oven for 10 minutes until golden and very lightly caramelized.
Divide the bean mixture between four warm plates, then top with the cod.