Roasted black cod with chorizo, potatoes, peppers and a pickled chilli dressing
Ingredients
Metric
Imperial
- 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
- 2 black cod fillets, around 170g each
- 200g of cooking chorizo, picante, 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 15 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 from the oven and nestle the cod pieces into the tray. Crumble the chorizo sausages around the outside and transfer back to the oven for 7 minutes
- 2 black cod fillets, around 170g each
- 200g of cooking chorizo, picante, sliced
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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