We love good Spanish Style Cod with Smoky Chorizo Potatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Pre-Cooked Baby Potatoes
Flat Leaf Parsley
a) Preheat your grill to high.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Add the chorizo, pre cooked potatoes and half the paprika and fry, stirring occasionally, until golden brown, 8-9 mins.
d) Season with plenty of salt and pepper.
e) Meanwhile, zest and cut the lemon into wedges.
f) Peel and grate the garlic (or use a garlic press).
g) Roughly chop the parsley (stalks and all).
a) Pop the remaining paprika, lemon zest, half the parsley and olive oil (see ingredients for amounts) into a bowl. b) Mix and season with salt and pepper. c) Pop the cod fillets into the bowl with the paprika mixture and turn to coat well. d) Line a baking tray with foil and lay the cod fillets on it. e) Cook under the grill until cooked through, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Meanwhile, heat a drizzle of oil in a large saucepan over medium high heat and once hot add the garlic and cook, stirring, for 1 minute. b) Add the spinach a handful at a time to the garlic pan with a splash of water, season with salt and pepper and cook, stirring, until wilted, 2-3 mins. c) When everything is ready, stir the remaining parsley through the potatoes. d) Divide the potatoes, cod and spinach between your plates (making sure you leave the excess water from the spinach in the pan). e) Serve with the mayonnaise and lemon wedges alongside and enjoy!