Fri, 7 October 2016
INGREDIENTS
400g Rooster or Maris Piper potatoes, peeled and cubed
4 x150g cod fillets, skin on
1tbsp olive oil
100g chorizo, finely chopped
½ tsp smoked paprika
1 red pepper, cut into thin strips
150g rainbow chard or spinach, roughly chopped
METHOD
Preheat your oven to 180*c /Gas 4.
Bring a saucepan of water to the boil, add the cubed potatoes and cook until tender, drain.
Place a large frying pan over a medium-high heat, season the cod fillets with salt and milled pepper and rub the olive oil all over. Pan fry on the skin side for 5 minutes, transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your cod.
Meanwhile in the same pan add the chorizo and a little more olive oil if required.
Cook the chorizo over a medium heat until the oils come out, next add the potatoes and sprinkle the paprika over, continue frying until the potatoes start to crisp on the edges while stirring every so often.
Add the peppers and chard, pop a lid on, turn the heat down and cook until the chard wilts.
Divide the potato and chorizo mixture between your plates, top with the cod and serve.
This dish works wonderfully well with haddock, hake and all other white fish.
