This recipe for cod with chorizo is as luscious as it is simple to put together. Just a few ingredients make a one-pot wonder. The idea is not to worry to much about weighing or proportions. This is just a guide, and if you fancy adding less paprika and more chorizo that’s absolutely fine.
Ingredients
- •2 fillets of cod, or any boneless white fish
- •Salt and freshly ground black pepper, to taste
- •5-10 ml (1-2 teaspoons) paprika
- •A handful of tomatoes, sliced and quartered*
- •Chorizo, thinly sliced - 4 slices or more as you prefer
- •Olive oil, as needed
*Canned tomatoes are also fine; 200 grams will be fine, drained and roughly chopped.
Preparation
Preheat oven to 180°C (350°F). Season the cod with salt, pepper, and paprika. Place in a small baking dish.
Add the tomatoes and chorizo. Drizzle with a bit of olive oil and toss gently to coat. Bake until the cod is opaque and flaky, 15-20 minutes. Serve hot.
