Fish is the dish! Pair our Cod and Chorizo Tomato Bake with seasonal veg or salad, mash or new potatoes… delish.
What you'll need
120g chorizo, diced
1 onion, diced
400g can Tarantella Chopped Tomatoes
50g pitted black olives, sliced
1 tbsp capers
150ml chicken stock
4 cod loins, approx. 500g
1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tbsp chopped parsley
How to make it
- Preheat the oven to 200oC, gas mark 6.
- Heat a large saucepan and fry the chorizo and onion for 4-5 minutes. Add the tomatoes, olives, capers and stock and bring to the boil, simmer for 5 minutes then transfer to an ovenproof serving dish. Nestle the cod loins into the sauce and bake for 15-20 minutes.
- Meanwhile, heat the oil in a small frying pan and fry the breadcrumbs and garlic for 1-2 minutes until golden and crispy, stir in the parsley. Sprinkle over the cooked cod to serve. Great served with new potatoes or mash or simply salad.
Try using salmon or haddock instead of the cod.
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