Roasted black cod with chorizo, potatoes, peppers and a pickled chilli dressing
Ingredients
Metric
Imperial
- 400g of new potatoes, cut into half if small or quarters if large
- 1 head of garlic, cloves separated but unpeeled
- 2 bell peppers, red, orange or yellow, thickly sliced
- 1 tbsp of olive oil, for cooking
- 2 black cod fillets, around 170g each
- 200g of cooking chorizo, picante, thinly sliced
- 1 handful of mint leaves, torn
- salt
- freshly ground black pepper
Pickled chilli dressing
- 2 pickled green chillies, finely chopped, plus 1 tbsp brine from the jar
- 1 tbsp of lemon juice
- 4 tbsp of olive oil, for cooking
Method
Preheat the oven to 220ºC/200ºC fan
Toss the potatoes, garlic cloves and peppers with 1 tablespoon olive oil and some salt and pepper and tip into a roasting dish. Transfer to the oven and cook for 25 minutes
- 400g of new potatoes, halved
- 1 head of garlic, cloves separated but unpeeled
- 2 bell peppers, red, orange or yellow, thickly sliced
- 1 tbsp of olive oil, for cooking
Remove the garlic cloves and check on the potatoes – if they are almost done, proceed to the next step, but if still pale, give them 5 more minutes then check again
Remove from the oven and nestle the cod pieces into the tray. Add the sliced chorizo, and transfer back to the oven for 7 minutes
- 2 black cod fillets, around 170g each
- 200g of cooking chorizo, picante, thinly sliced
Check if the fish is cooked through and the chorizo is crispy. If needed, give one or both a few minutes longer in the oven
Squeeze the roasted garlic cloves from their skins into a clean lidded jar or bowl and add the rest of the pickled chilli dressing ingredients along with some salt and pepper. Shake or whisk to combine
- 2 pickled green chillies, finely chopped, plus 1 tbsp brine from the jar
- 1 tbsp of lemon juice
- 4 tbsp of olive oil, for cooking
Serve the cod with the potatoes, chorizo and peppers, and pour the pickled chilli dressing on top. Garnish with mint leaves
- 1 handful of mint leaves, torn
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