We love a good Spanish 'fish and chips' and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Flat Leaf Parsley
Olive Oil for the Olives
Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop on a large baking tray and drizzle with oil. Season with salt and pepper then sprinkle over half the smoked paprika. Toss to coat then spread out and roast on the top shelf of your oven for 30-35 mins, turning halfway.
Meanwhile, roughly chop the parsley (stalks and all). Roughly chop the vine tomatoes into chunks. Roughly chop the black olives.
Pop the cod fillets in a bowl and drizzle with oil. Season with a good pinch of salt then sprinkle over the remaining smoked paprika. Turn the fish to coat well in the marinade, then set aside. IMPORTANT: Remember to wash your hands after handling raw fish.
Pop the vine tomatoes in a bowl and add the oil (see ingredients for amount), a pinch of salt and pepper and a pinch of sugar (if you have any). Stir together then leave to one side - the tomatoes will release their juices and create a lovely dressing. In a small bowl, combine the olives with the chopped parsley and oil (see ingredients for amount). Season to taste with salt and pepper if needed.
Take a moment to do any tidying up now. When the potatoes have about 10 mins left, heat a drizzle of oil in a frying pan on medium high heat. When hot add the cod and fry for 2-3 mins on each side, turning carefully. IMPORTANT: The fish is cooked when opaque in the centre.
Serve the wedges on plates with the fish and tomato salad alongside. Finish by spooning the olive parsley salsa all over. Enjoy!