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.
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.
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