Cod with chorizo and tomatoes is a classic combination, which we have adapted into a one-tray treat. (Be warned: once you've made the saffron mayo, you'll want to have it with everything from grilled prawns to sandwiches.) Most chorizo sausages are not made with wheat or gluten, but check the label. Some chorizo contains dairy, but dairy-free brands of chorizo is available in most large supermarkets. Recipe can be egg free if egg-free mayo is used.
This recipe is taken from my book Ginger Pig One Pot, which I wrote with the Ginger Pig butchery founder Tim Wilson. Photo by Sam Harris.
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Ingredients
red onion 2 (wedges)
fennel 3 (sliced)
cherry tomatoes 200 g (halved)
roasted red peppers 150 g (sliced)
chorizo sausages 350 g (crumbled)
olive oil 3 tbsp
cannellini beans 800 g (drained)
fennel seeds ½ tsp
smoked paprika ½ tsp
cod fillet 4
saffron pinch (crumbled)
mayonnaise 4 tbsp
garlic cloves 2 (crushed)
lemon 1
flat leaf parsley 1 handful (chopped)
Method
Preheat the oven to 200°C (400°F), gas mark 6. Line a large rimmed baking sheet (mine is 45 x 32cm or 18 x 12¾ inches) with baking paper.
Cut the red onion into wedges, slice the fennel and halve the cherry tomatoes. Slice the roasted red peppers. Chop the flat leaf parsley (keep this to garnish the dish).
Remove the chorizo sausages from their skins (discard the skins) and crumble the meat.
Place the red onion, fennel and cherry tomatoes on the baking sheet, then spoon over the olive oil and add a pinch of salt and some black pepper.
Toss using your hands to make sure everything is lightly coated in the oil, then scatter the crumbled chorizo on top. Place in the oven and cook for 15 minutes.
Remove from the oven and add the cannellini beans, roasted red peppers, fennel seeds and paprika to the tray, then toss gently so that everything is covered in the juices from the chorizo.
Pat the cod fillet dry, place on top of the vegetables and season lightly with salt. Return the tray to the oven for 12 minutes. When done, the fish should be just flaking apart.
Make the saffron mayo
Meanwhile, make the saffron mayo while the traybake is cooking. Crush the garlic cloves.
Cover the saffron with a splash of boiling water and set aside to infuse for a minute or so.
Spoon the mayonnaise into a small bowl and add the garlic and a squeeze of lemon juice. Stir the saffronmixture into the mayo and set aside.
Plate Up
When the fish is cooked through, serve on warmed plates, with the fish on top of the chorizo and bean mixture. Sprinkle over the flat leaf parsley. Serve with a wedge of lemon on each plate and the saffron mayo on the side.
