Chorizo-crumbed cod, pepper and olive traybake
Chorizo-crumbed cod, pepper and olives combine in this colourful and oh-so easy traybake recipe.
Check out our aubergine, tomato and chickpea traybake for a delicious meat-free alternative.
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Serves 4
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Hands-on time 20 min, oven time 55 min
Ingredients
- 500g new potatoes, halved if large
- 1 tbsp olive oil
- 120g chorizo, chopped
- 75g dried breadcrumbs
- Grated zest and juice 1 lemon
- 25g manchego cheese, grated
- 300-400g baby sweet (piccarella) peppers – see tip
- 4 x 175g sustainable sourced cod loins
- 100g pitted green olives, halved or sliced
- Chopped fresh flat leaf parsley to serve
Method
- Heat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the new potatoes in the olive oil, season with salt and pepper, then transfer to the oven to roast for 25 minutes.
- Meanwhile, heat a non-stick frying pan, add the chorizo and cook for 4-5 minutes until it has released most of its oil. Add the breadcrumbs, then cook for another 3-4 minutes until crisp. Transfer to a food processor with the preserved lemon and manchego, then whizz to fine crumbs.
- Add the peppers to the potatoes in the roasting tin, toss to coat in the oil, then roast for 15 minutes more.
- Toss the cod loins in the lemon juice, then spoon over the chorizo crumb, pressing down to make a crust on top of each piece. Put the fish on top of the veg in the roasting tin, then return to the oven for another 10-15 minutes or until the fish is cooked through. Scatter over the olives and parsley and serve.
- Recipe from August 2019 Issue
Nutrition
- Calories
- 519kcals
- Fat
- 19.5g (6.5 saturated)
- Protein
- 45.8g
- Carbohydrates
- 38.2g (7g sugars)
- Fibre
- 3.8g
- Salt
- 2.7g
delicious. tips
If you can’t get hold of piccarella peppers, use the same weight of regular mixed peppers, roughly chopped.
Discover how to prepare a fish fillet below…
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