|Sat Fat 4g|
Preheat your oven to 180*c / gas 4.
Bring a saucepan of water to the boil, add the cubed potatoes and cook until tender, drain.
Place a large frying pan over a medium-high heat, season the cod fillets 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 and sprinkle the paprika over, 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, hake and all other white fish.
See this recipe being cooked up below and catch more recipe videos here!
400g Rooster , peeled and cubed
4 x150g cod loin steaks, skin on
1tbsp olive oil
100g chorizo, finely chopped
½ tsp smoked paprika
1 red pepper, cut into thin strips
150g rainbow chard or spinach, roughly chopped
Charred potato, grilled peach and sliced lamb with parsley dressing
Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Low sat fat
Looking for a one pot meal that's easy to make and saves on washing up? This recipe ticks those boxes and contains a little Spanish kick to tickle the taste buds!
Quick Thai Chicken Stir-fry
Give your spuds an international twist with this stir fry which encompasses all the spice you seek in a Thai dish, but with a cooling, complimentary, and creamy sauce made from coconut milk.