Cod And Chorizo

Bake for 12 minutes then add the chorizo and peppers and roast for a further 13 minutes. Divide the tomatoes chorizo sherry and remaining olive oil between the dishes.


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Toss the cod loins in the lemon juice then spoon over the chorizo crumb pressing down to make a crust on top of each piece.

Cod and chorizo. Spread out into a single layer. Heat oven to 400 F. Step 2 In a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.

Step 3 Meanwhile place the cod on a roasting tray drizzle with lemon juice and season with salt and pepper. Add all the remaining ingredients bring to the boil then simmer for 5 minutes. Add the sausage and cook tossing occasionally until browned 2 to 3.

Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Finish with fresh parsley and season.

Put the fish on top of the veg in the roasting tin. Preheat the oven to 200C180fangas 6. Toss together the potatoes seasoning and 1 tablespoon of oil in a large roasting tray.

Heap the crumbs onto the fish and pat down so that the. Step 1 Preheat the oven to 200C180C FanGas mark 6. Drizzle some oil into four heatproof dishes and place a cod fillet in each one.

Lay a couple of basil leaves on top and season well. Once cool remove skin and flake the whole fish. Meanwhile prepare the fish.

Melt the butter in a large pan add the garlic shallot herbs celery chorizo and leek and cook for a minute. Preheat the oven to 180C350FGas 4. Toss the potatoes olive oil garlic chorizo baby plum tomatoes and peppers together in a large roasting tin.

Roast for 12-15 minutes until cooked through and flaking. Preheat the oven to 200ºC180ºC fangas mark 6. Heat oven to 200C180C fangas 6.

Put the cod fillets on a lightly greased baking tray then brush with the remaining oil.


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