Name: Cod and Chorizo Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
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

Question 1

What is it?

Accepted Answer

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.

Question 2

What type of chorizo should I use?

Accepted Answer

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.

Question 3

What type of potatoes should I use in a traybake?

Accepted Answer

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.

Question 4

What can I serve it with?

Accepted Answer

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:

•	Roasted tenderstem broccoli
•	Courgette salad
•	Roasted courgette
•	Tiger bread

Question 5

Can I use a different type of fish?

Accepted Answer

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.

Question 6

Can I make it in advance?

Accepted Answer

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.

Cod and Chorizo Bake

Description

Ingredients

Instructions

Notes

Nutrition