Cod with chorizo recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 506 calories / serving
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Pollack with Chorizo (h)

Boil the potatoes until just tender. Drain and chop into 1cm/1/2in chunks.

Heat 1 tablespoon olive oil in a large frying pan and cook the onion until softened. Add the green pepper and chorizo and fry for 5 minutes, stirring occasionally. Remove from pan and set aside.

Add another tablespoon of olive oil to the pan and fry the potatoes for about 10 minutes until they are golden and crisp, turning them over regularly.

Meanwhile, mix the remaining oil with the rosemary and thyme. Line a grill rack with foil, lay the fish skin side up and brush with half the oil and herb mixture. Grill for 3 minutes, turn the fillets over and brush with the remaining herb oil. Grill for a further 3-4 minutes or until cooked.

Return chorizo mixture to the pan, add the tomatoes and cook for 3-4 minutes until everything is heated through. Divide between four serving plates and arrange the cod fillets on top.

Wipe out the frying pan, add the sherry and allow to bubble for 15 seconds. Whisk in the orange juice, honey and soy sauce and continue to bubble until the sauce reduces by half. Drizzle over the fish and serve at once.

Cooking tip  

If you’re happy with the heat but not the meat, replace the chorizo with 1 large red chilli, or sprinkle the potatoes with 1 teaspoon paprika in the frying pan. 

See more Fish recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 450g (1lb) potatoes, peeled
  • 5tbsp olive oil
  • 1 onion, peeled and sliced
  • 1 green pepper, deseeded and chopped
  • 150g (5oz) chorizo, sliced or cut into small chunks
  • 2tsp finely chopped fresh rosemary leaves
  • 2tsp fresh thyme leaves
  • 4 x cod fillet
  • 8 cherry tomatoes, halved
  • 2tbsp dry sherry
  • 150ml (1/4pt) fresh orange juice
  • 1tsp honey
  • 2tbsp Kikkoman Soy Sauce
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  • Energy 2117kj 506kcal 25%
  • Fat 23.9g 34%
  • Saturates 5.8g 29%
  • Sugars 11.5g 13%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 30.6g Protein 37.9g Fibre 3.8g

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