This cod one-pot is as easy as it is delicious, spicy chorizo, flaky delicate cod and a crunch of herby breadcrumbs make this a sure crowd pleaser, and its something I make regularly for just the 2 of us, or for the masses and its always always a hit!
Recipe - Feeds 4
600g potatoes, thinly sliced – Waxy new potatoes are perfect for this.
1 large onion, thinly sliced
¼ teaspoon ground cinnamon
½ teaspoon of dried oregano
25g butter cut up
15 cherry tomatoes, halved
100g chorizo, or other Spiced cured sausage, sliced
2 garlic cloves, sliced
1 lemon, zested and then cut into 4 wedges
A handful of parsley chopped
2 slices of bread into breadcrumbs
4 squares of cod loin (any other thick white fish would also work well)
1 sliced chilli optional
Oven at 180*C
1 - First mix the lemon zest and parsley in a food processor with about 2 tablespoon of olive oil and some ground pepper. Mix into the breadcrumbs.
2 - Put the potatoes and onion into a large roasting tray and toss with a splash of olive oil, the cinnamon, oregano and salt and pepper (to taste but be generous).
3 - Cut the butter into slices and dot within the mixture, then cook in the oven for 15 minutes at 190C
4 - Add the tomatoes, sliced chorizo, sliced garlic and chilli if using and cook for another 10 or so minutes.
5 - After 10 minutes mix everything together well to make sure its all nicely coated with the oil and flavours and nestle the cod loins into the potatoes, sprinkle on top the breadcrumb mixture.
6 - Return to the oven and cook for 15 minutes until the fish steaks are just cooked through and flaky and breadcrumbs have crisped up
7 - Remove from the oven, and serve with a wedge of lemon each