4. One Pan Cod With Chorizo & Chickpeas
Yield: 4 servings
Prep: 5 minutes
Cook: 30 minutes
Total Time: 35 minutes
Cook: 30 minutes
Total Time: 35 minutes
Ingredients
- 5 tbsp olive oil or as needed
- 4 large cod loin fillets
- 400g (14oz) fresh cherry tomatoes halved (I used red, green and yellow)
- 1 400g (14oz) can chickpeas
- 85g (3oz) chorizo slices
- 4 garlic cloves peeled
- 2 red onions sliced
- 2 roasted red peppers sliced into thin strips from a jar – see note below
- 3 tbsp roughly chopped flat-leaf parsley
- 1/2 tsp sweet paprika
- splash white wine or Marsala
- juice of half a lemon
- salt and freshly ground pepper to season
Instructions
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Preheat the oven to 200C (400F). Drizzle a little olive oil over a large roasting tray.
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Put the garlic and chorizo in a mini chopper and blitz until finely ground – or dice very finely by hand.
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Spread the chickpeas, onions and peppers over the tray. Nestle the tomatoes, cut side up, among them. Sprinkle with half the of chopped chorizo/garlic, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
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Add a generous splash of wine to the tray and place the cod fillets over the vegetables. Rub with the remaining chorizo/garlic over the fish and drizzle with a little olive oil. Sprinkle with the paprika and season. Roast for 20 minutes or until the fish is cooked through.
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Squeeze a little lemon juice over the fish, sprinkle with the parsley and serve.
Recipe Notes
If you can’t find ready-roasted red peppers, cook Romano (sweet long) peppers under a hot grill (broiler), turning them until charred all over. Place in a bowl, cover with a plate and leave for 5 minutes. Peel the skin off, remove the seeds and slice thinly to use
Originally posted 2019-01-04 02:51:40.
