Recipes
Date posted: 23/02/2021
Ingredients
| Cod supreme boned | 1 |
| Olive oil | 20ml |
| Unsalted butter | 40g |
| Mid potatoes | 100g |
| Sea salt | 1g |
| Everyday Favourites cracked black peppercorn | |
| Chorizo | 55g |
| Red pepper | 40g |
| Tomato base | 90g |
| Lemon juice | 5ml |
| Flat parsley | 10g |
| Pitted black olives |
Method
- Remove the cod from its packaging, place on a tray, cover in clingfilm and set aside in the fridge
- In a bowl add half the olive oil and half the amount of butter, melted. Quarter the potatoes and tumble through adding the sea salt & cracked black pepper. Then roast for 20-25 minutes at 180oc
- Heat a frying pan, add the sliced chorizo and cook until crispy. Remove and set to one side.
- In the same pan add red pepper wedges and cook until slightly softened, then add the tomato sauce base, lemon juice, chopped parsley and black olives
- Remove form the heat and stir in the chorizo. Set to one side and keep warm
- Remove cod from the fridge and heat a fry pan with remaining oil, once hot place the cod skin side down to crisp for 3-4 minutes, once skin is crisp turn over and continue to cook, adding in the remaining butter and baste until core tempurature has been achieved
- To assemble your dish, remove the potatoes form the oven and fold through the sauce. Place onto your chosen plate and top with the cod and pan juices, garnish with chopped parsley