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Spanish Chorizo and Cod Bake

By OcadoLife
Maybe think of this as bacalao con chorizo, that way you realise the full complexity of the Spanish flavours in this meal. It may pack a flavourful punch, but it is also a simple, stress-free supper – you just have to…
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Time and servings

Total time
Servings
Cooking time

Ingredients

9 total
  • 150 g of diced chorizo
  • 350 g of baby new potatoes, very thinly sliced lengthways
  • 3 tbsp of olive oil
  • 2 cloves of garlic, crushed
  • 250 g of baby plum tomatoes, halved
  • 1 pack of yellow and orange peppers, deseeded and cut into very thin strips
  • 1 lemon
  • 4 skinless and boneless cod loins
  • 4 sprigs of fresh rosemary

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°fan/gas 6. Toss the potatoes, olive oil, garlic, chorizo, baby plum tomatoes and peppers together in a large roasting tin. Spread out into a single layer.

  2. Step 2

    Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.

  3. Step 3

    Cut four slices from the lemon and arrange over each piece of fish with a sprig of rosemary, then squeeze the juice from any remaining lemon over the fish. Bake for 20 mins. Spoon some of the pan juices over the fish and serve straight away.