Scottish cod with a Spanish twist! Amazing flavours of smoky chorizo paired with crisp potatoes and a romesco sauce.
Total Cooking Time
45 Minutes
Ingredients
2 Cod fillets (I buy these)
5 Maris piper potatoes (peeled and cut)
100g Chorizo
2 Garlic cloves (skins left on and bashed)
3 tbsp Olive oil
100g Asparagus
For the romesco sauce;
50g Almonds (blanched & toasted)
100g Red pepper (from a jar & drained)
1 Garlic clove (roasted)
1 tsp Paprika
1/2 tbsp Sherry vinegar
25ml Extra virgin olive oil
Method
1. Pre heat the oven to 180 (fan), put the olive oil into a roasting dish and place in the oven to heat.
2. Peel and cut the potatoes into cubes. Boil in salted water for 3 minutes, drain and return to the pan to steam dry. Don't move them around too much otherwise they will lose their shape.
3. Put the potatoes into the tray of hot oil, toss to coat in the oil and season. Bake for 15 minutes.
4. After 15 minutes turn the potatoes in the oil and add the garlic cloves, bake for another 15 minutes.
5. Meanwhile toast the almonds in a dry frying pan until golden and set aside to cool. Weigh out and drain the peppers for the romesco.
6. In the final 15 minutes of baking the potatoes remove one of the garlic cloves for the romesco and add the chopped chorizo to the tray.
7. Drizzle the asparagus and cod fillets with olive oil & season with salt & pepper on a baking tray and bake for 12 minutes.
8. Start the romesco by adding the almonds, peppers, garlic clove, paprika & sherry vinegar to a food processor and blitz (this sauce isnt supposed to be completely smooth). Slowly add the extra virgin olive oil and blitz to finish.