Spanish Chorizo and Cod Bake
By OcadoLife
Published on 18 April 2022
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 sit back and let the oven do all the hard work. The trick here is to slice the potatoes and peppers as thinly as possible and spread them over a large baking dish in a single layer. This will ensure they cook evenly. Enjoy with a glass of Spanish white, perhaps a rioja blanco as it goes well with the chilli in the chorizo. Looking for more traybake recipes? Look no further.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 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
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.Step 2
Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.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.