Preparation

1. Fry the chorizo in a HexClad 25 CM Hybrid Pan over a medium heat until the oil starts to release, about 2 minutes. Add the onion and garlic, season and cook for 5 minutes until soft 
2. Add the tomatoes and cook, stirring occasionally, for 2 minutes. Add the beans and any liquid in the tin. Cover loosely and simmer until the sauce thickens, about 15 minutes. Squeeze in one half of the lemon and the  parsley.
3. Meanwhile pat the fish dry then gently score the skin of the fish 4 times, being careful not to cut into the flesh to prevent the fish filets from curling up. Season the skin side with salt. 
4. Hear the oil in a HexClad 30 CM Hybrid Pan over a medium-high heat. Add the fish skin side down, the pan should be hot enough that the fish sizzles otherwise, remove and heat longer. Cook until skin is crispy and golden, 2 to 3 minutes. Flip and cook for 1 minute until fish is just cooked through. Squeeze the juice of the remaining half lemon over the fish. 
5. Spoon saucy chorizo beans onto plates and top with fish, skin side up. Sprinkle with more parsley and serve.