Rachel Allens Roast Cod with Chorizo Mash

Ingredients

• 4 x 175g (6oz) thick cod pieces, all bones removed, skin still attached
• 2 tblsp extra virgin olive oil, plus extra for oiling the fish
• salt and freshly ground black pepper
• 240 g (8½ oz) dried cannellini beans (or other white beans), soaked in cold water, to cover, overnight, or 2 x 400g tins, strained (retain the liquid)
• 2 tblsp extra virgin olive oil
• 2 sprigs fresh rosemary leaves, stripped and chopped
• 125 g (4½ oz) chorizo, peeled if cured (soft, fresh chorizo doesn't need peeling), quartered lengthways and sliced
• 2 cloves of garlic, peeled and crushed, or finely grated
• 4 tblsp white wine or dry sherry
• 1 tblsp chopped parsley leaves
• lemon wedges and parsley sprigs, to serve

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