Ingredients
- 1 tbs vegetable oil
- 250g baby potatoes, halved
- 80g chorizo, diced
- 1 lemon, halved
- 150g cherry tomatoes
- 100g kalamata olives
- 100g pickled pearl onions
- 1 tbs olive oil
- 1 tbs smoked paprika, plus extra for the cod
- Sea salt
- 1 cod loin (approx 500g)
- Preheat the oven to 200 degrees/gas 6.
- Place a large ovenproof pan on the heat and add the oil. Add the halved baby potatoes and allow them to caramelise in the oil. Then, add in the halved lemon, face-side down, followed by the diced chorizo, and cook for three minutes until beginning to colour.
- Next, stir in the cherry tomatoes, black olives and pearl onions and take the pan off the heat. Stir in the olive oil and smoked paprika to dress the veg, then place the pan in the oven and cook for 10 minutes at 200 degrees.
- Remove the pan from the oven and add the cod loin on top. Dust the cod loin with some more smoked paprika and salt, and a drizzle of olive oil, then place the pan back in the oven for 10 more minutes at 200 degrees.
- Remove from the oven, and finish with a squeeze of lemon juice.
