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When it comes to comforting, simple and easy dishes, nothing beats a good old-fashioned bake. This cod and chorizo bake is the perfect example of just that: a rich, savoury dish packed with protein and flavour. Full of tender cod, rich chorizo, and hearty veggies like potatoes and peppers. This dish is sure to satisfy your cravings. Best of all, it’s super easy to make.
What is it?
This dish is cooked as a traybake. An absolute lifeline for hectic times and busy weeknights. You simply throw everything together on a tray and bake until hot, caramelised and delicious. In addition to being extremely easy to make, traybakes are incredibly versatile and can be customised in countless ways depending on your personal tastes. So, feel free to adjust, substitute and add to this recipe as you prefer!
The recipe combines tender, flaky cod with warming and smoky chorizo. Since the chorizo is already packed with flavour, the juices which seep out during cooking add a load of vibrancy to the dish without the need for multiple seasonings.
The addition of roasted pepper, cherry tomatoes and olives mingle perfectly in the oven and add a Mediterranean vibe to the dish. I also add a couple of handfuls of potato to round this into a full meal, although you can leave them out if you want a lighter option.
What type of chorizo should I use?
With its rich flavour and savoury meatiness, chorizo packs a ton of taste into each and every bite. But have you noticed that there are a few different varieties available? This recipe uses popular Spanish chorizo, which you’ll find in most supermarkets across the UK. You will often find it available in smoked/mild or spicy varieties. Which you choose is really up to you and your heat preference.
Spanish chorizo doesn’t need to be cooked before eating – just heat up and serve! However, you may also come across Mexican style pork sausage that is raw but has an incredible flavour. You can use either variety, but if you use uncooked Mexican chorizo you’ll need to add an extra minute or two of cooking time.
What type of potatoes should I use in a traybake?
There are many different types of potatoes, each with its own unique characteristics. Different potatoes have slightly different textures and flavour profiles, making them well suited to different cooking methods and recipes.
For this recipe, I recommend you use a variety of new or baby potatoes. These are generally waxy, which means they will hold their shape while cooking. Although any kind of potato will work fine. As these potatoes are generally smaller this means you only need to slice them into halves or quarters before cooking. Easy!
Look for any variety of potato which is labelled new or baby, or fingerling in the US. In the UK you can also go specifically for Charlotte potatoes or Jersey Royals.
What can I serve it with?
Since this traybake contains a balanced mix of carbs, protein and veggies, it’s great to serve all on it’s own. If you want to add a little variety, however, you could try adding a crisp green salad on the side or a bowl of rice. Or some vibrant steamed broccoli or roasted asparagus. Looking for some inspiration? Why not try:
Can I use a different type of fish?
You can make this dish with pretty much any variety of white fish you prefer. Try it with Hake, Pollock or Haddock. However, ideally, go for a fillet that is fairly thick to prevent it from overcooking. Or you can adjust the cooking time based on the size. A thinner piece may only need around 10 minutes.
You can also make it with salmon. Try and find pieces that are similar in size to make sure they cook evenly. If the pieces are thicker you may also need to increase the cooking time by a few minutes.
Can I make it in advance?
This dish is best served fresh from the oven. Leftovers can be kept for up to 3 days in the fridge and reheated in the oven or microwave. However, the fish will be drier and the chorizo will become harder when cooked and chilled. I do not recommend freezing this dish.
Ingredients
For more detailed ingredients, with weights and measurements, jump to the printable recipe card.
- New/baby potatoes, halved or quartered
- Red pepper, sliced into thin strips
- Olive oil
- Lemon juice
- Smoked paprika
- Cod fillets
- Chorizo, sliced thinly
- Cherry tomatoes, halved
- Pitted black olives
- Chopped parsley
How to make it
For more detailed instructions, with recipe tips, jump to the printable recipe card.
- Preheat the oven to 200C/400F.
- Mix the potatoes, pepper, oil, lemon juice and paprika in a bowl.
- Spread the veg over a baking tray and place in the oven for 20 minutes.
- Pat the cod dry and season well. Add the chorizo, tomatoes, and olives to the baking tray and nestle the cod fillets in amongst the veg. Return to the oven for 15 minutes.
- Serve with the parsley scattered over the top.
Looking for more great traybake recipes? Try:
Products that work well for this recipe:
Magnetic Spice Rack – Set of 12
Cole & Mason Mezzaluna / Herb Chopper
Cole & Mason Herb Keeper
Cod and Chorizo Bake
- Total Time: 50 minutes
- Yield: 4 1x
Description
This cod and chorizo bake is the perfect comforting & simple recipe: Rich, savoury & packed with flavour. Made with tender cod, rich chorizo & hearty veg.
The default recipe serves 4.
Ingredients
- 400g baby/new potatoes, cut into halves or quarters if they are slightly larger (see note 1)
- 1 large red pepper, deseeded and sliced into thin strips
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika (see note 2)
- 4 skinless cod fillets – around 125g each (see notes 3,4)
- 120g chorizo, thinly sliced
- 150g cherry tomatoes, halved
- 80g pitted black olives
- 1 tbsp finely chopped parsley
Instructions
- Preheat the oven to 200C/400F.
- In a large bowl mix together the potatoes, peppers, olive oil, lemon juice and paprika. Spread the veg over a baking tray and place in the oven for 20 minutes
- Pat dry the cod fillets and season with salt and pepper. Remove the baking tray from the oven and add the chorizo, cherry tomatoes and olives. Nestle the cod fillets into the veg mix and return to the oven for a further 15 minutes.
- Scatter the parsley over the top of the bake and serve.
Notes
- Cooking times are based on sliced small potatoes. If you use larger ones then check they are nearly tender after the first 20 minutes of cooking. If they are still hard then return them to the oven in 10-minute increments until slightly soft before proceeding with step 3.
- Smoked paprika isn’t generally hot, but if you prefer a milder taste then you can use oregano or cumin instead. You can also add some extra chilli flakes if you want a spicier dish.
- Make sure to use fish fillets that are similar in size to ensure even cooking.
- You can use a different variety of white fish such as Hake, Pollock or Haddock. It also works with salmon. Try to find thick pieces, or reduce the cooking time to ensure they don’t overcook.
- For best results serve fresh from the oven. Leftovers can be kept in the fridge for up to 3 days and reheated in the oven or microwave, although the quality of the fish and chorizo will be impacted.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 367
- Fat: 16g
- Carbohydrates: 22g
- Protein: 33g
Keywords: fish, cod, chorizo, traybake, easy, simple, potatoes, dinner
