|Sat Fat 4g|
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 loins 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, seabass and all other white fish.
400g Fluffy potatoes (such as Marie Piper or King Edwards), peeled and cubed
4 x150g cod loin steaks, 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
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."