Pan Seared Cod with Potatoes and Chorizo

Pan seared cod with potatoes and chorizo recipe
Cook in Cook in:
25 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£3.26
Per Serving %RI
KCALS 342
Protein 35g
Carbs 22g
Sugar 3g
Fat 12g
Sat Fat 4g
Fibre 3g
Salt 1.4g

Method

Tuck into this fantastic cod recipe accompanied with the delectable flavours of chorizo and paprika. This combination of amazing tastes delightfully influence the potatoes and fish too. Simple, easy and impressive!

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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.

There's an accompanying video to this recipe which you can view below and many other potato recipe videos on our video hub.

Ingredients

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

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

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