The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 150g tomatoes yoom vine
- 110g baby tomatoes
- 2 onion
- 2 pepper
-
200g hot cooking chorizo(pork, smoked paprika, salt, spices)
- 6 garlic clove
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 1 unwaxed lemon
-
570g organic white beans(Organic white beans in their bean stock (water and salt).)
-
400g passata(tomatoes, salt, citric acid)
- 4 barramundi fillets (Fish)
- 1 handful of fresh chives
- 2 tbsp pomegranate molasses
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 634Kcal |
| 385kJ | 2654kJ | |
| Fat | 4.0g | 28g |
| of which saturates | 1.5g | 10g |
| Carbohydrates | 7g | 46g |
| of which sugars | 2.9g | 20g |
| Protein | 6.9g | 48g |
| Salt | 0.39g | 2.7g |
| Fibre | 2.2g | 15g |
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
The Hut
The Hut Barramundi & Chorizo White Beans with Tomato & Pomegranate Salsa
Enjoy a taste of seaside dining with Mindful Chef x The Hut. Responsibly-sourced barramundi, roasted until flaky, pairs beautifully with smoky chorizo and creamy cannellini beans. A bright tomato and pomegranate salsa brings a refreshing lift, balancing every bite. Coastal dining, from the comfort of your kitchen.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium bowl, a measuring jug, a sieve & a grater
Do the prep
- Thinly slice the onion and pepper. Thinly slice the garlic
- On a separate board, slice each chorizo in half, then cut each half into 3 half-moons
Time to fry
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 5 mins
- Add the onion and pepper and cook for a further 3-5 mins, until the chorizo is golden. Season with a pinch of salt and pepper
- Stir in the paprika oregano blend and garlic and cook for 2 mins
- Turn the grill to high (240C)
Grill the fish & simmer the beans
- Meanwhile, zest and halve the lemon
- Season the barramundi with salt, then place, skin-side up, onto the lined baking tray. Rub with the lemon zest, drizzle with 2 tsp oil and grill for 19 mins, until cooked through
- Add the beans (with their stock) to the chorizo pan, along with the passata and 250ml water. Bring to the boil, then simmer for 10-12 mins, until thickened slightly. Season to taste with salt and pepper
Make the salsa
- Quarter the baby tomatoes. Cut the yoom tomatoes into 1cm wedges. Finely chop three-quarters of the chives, then cut the remaining into 3cm pieces
- In the medium bowl, combine the tomatoes with the finely chopped chives, pomegranate molasses, juice from half the lemon and a generous pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the chorizo stew between bowls, topped with the barramundi. Spoon the tomato and pomegranate salsa over the barramundi. Garnish with the remaining chives and lemon cut into wedges
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