This is one of those dishes that takes so little effort but is full of flavour and is perfect for summer evenings. It’s light, but it has the richness of chorizo to bring it to life. Cod is the perfect fish for this kind of dish as it just soaks up all those orange chorizo juices. For the potatoes, you want small ones, I used baby jersey royals which were super small, but if you can’t get them, new or baby potatoes cut in half will work just as well!
Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!
Baked Cod & Chorizo
Ingredients (serves two)
100g chorizo, sliced
250g baby potatoes, halved if larger
5 garlic cloves
Few sprigs fresh thyme, leaves picked
1 lemon, zest and juice
1 tbsp olive oil
2 skinless cod fillets
100g cherry tomatoes
Handful of fresh basil leaves, roughly torn
Salt & pepper
1. Preheat your oven to 180c (fan). To a roasting dish, add your chorizo, baby potatoes, garlic, thyme, the lemon zest and half of the olive oil. Bake in the oven for 30 minutes.
2. After 30 minutes, remove the dish from the oven and add the cod fillets, coating them in the oil from the dish. Put the cherry tomatoes into the dish, scatter over the basil, then season everything with salt and pepper. Return to the oven for 15 minutes.
3. Finish with a little more fresh basil and serve with the lemon, cut into wedges, for squeezing over.