Make this recipe once and it will surely become a regular at the dinner table. Quick, easy and healthy too – not to mention absolutely delicious! If using frozen fish, defrost in the fridge overnight and pat dry before cooking.
Keyword: Cod with chorizo
Author: Lucy Parissi
5tbspolive oil or as needed
4largecod loin fillets
400g(14oz)fresh cherry tomatoeshalved (I used red, green and yellow)
1400g(14oz) can chickpeas
85g(3oz) chorizo slices
2roasted red pepperssliced into thin stripsfrom a jar - see note below
3tbsproughly chopped flat-leaf parsley
splashwhite wineor Marsala
juice of half a lemon
salt and freshly ground pepper to season
Preheat the oven to 200C (400F). Drizzle a little olive oil over a large roasting tray.
Put the garlic and chorizo in a mini chopper and blitz until finely ground - or dice very finely by hand.
Spread the chickpeas, onions and peppers over the tray. Nestle the tomatoes, cut side up, among them. Sprinkle with half the of chopped chorizo/garlic, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
Add a generous splash of wine to the tray and place the cod fillets over the vegetables. Rub with the remaining chorizo/garlic over the fish and drizzle with a little olive oil. Sprinkle with the paprika and season. Roast for 20 minutes or until the fish is cooked through.
Squeeze a little lemon juice over the fish, sprinkle with the parsley and serve.
If you can't find ready-roasted red peppers, cook Romano (sweet long) peppers under a hot grill (broiler), turning them until charred all over. Place in a bowl, cover with a plate and leave for 5 minutes. Peel the skin off, remove the seeds and slice thinly to use.