Serves: 4 Time: 30 minutes
- 4 cod fillets
- 500g baby potatoes, halved
- 1 onion, sliced
- 70g chorizo diced
- 100g mixed olives
- 225g cherry tomatoes, halved
- 500g tomato pasata
- 3 cloves garlic, crushed
- 150ml veg stock
- 1 lemon, cut into wedges
- 10g fresh parsley, roughly chopped
Preheat the oven to 200c.
Bring a large pan of water to the boil and add the potatoes. Boil for 10 minutes then drain.
While the potatoes are boiling, heat a little oil in an ovenproof frying pan and fry the onion for about 5 minutes until soft.
Add the chorizo and cook for 2 minutes before adding the olives, tomatoes, pasata and veg stock.
Bring to the boil then reduce the heat and simmer for 15 minutes.
Mix in half the parsley then place the cod into the sauce. Place the whole pan uncovered into the oven and cook for 10 minutes.
In another pan fry the potatoes in a little oil over a medium-high heat for 15 minutes until golden.
Serve the cod with the potatoes and lemon wedges with the remaining fresh parsley