How to make pan seared cod with potatoes and chorizo
If you’ve kept up your new year’s resolution to eat healthily, stay on track with this wholesome but delicious pan seared cod recipe packed with Mediterranean flavours
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Cook: 25 min
Serves 4
400g fluffy potatoes (such as Maris Piper or King Edwards), peeled and cubed
4 x 150g cod loin steaks, skin on
1 tbsp olive oil
100g chorizo, finely chopped
½ tsp smoked paprika
1 red pepper, cut into thin strips
150g rainbow chard or spinach, roughly chopped
Preheat your oven to 180C/gas mark 4. Bring a saucepan of water to the boil, add the cubed potatoes and cook until tender, then drain.
Place a large frying pan over a medium-high heat, season the cod loins with salt and milled pepper and rub the olive oil all over. Pan fry on the skin side for 5 minutes, transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your cod.
Meanwhile in the same pan add the chorizo and a little more olive oil if required. Cook the chorizo over a medium heat until the oils come out. Next add the potatoes, sprinkle the paprika over and continue frying until the potatoes start to crisp on the edges while stirring every so often.
Add the peppers and chard, pop a lid on, turn the heat down and cook until the chard wilts. Divide the potato and chorizo mixture between your plates, top with the cod and serve. This dish works wonderfully well with haddock, sea bass and all other white fish.
For more recipes, visit lovepotatoes.co.uk
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