Roast cod marries beautifully with smoky chorizo and paprika. Cooked on a base of colourful cherry tomatoes, mingling with all the rich flavours. You can easily whip this up and have a tasty dinner on the table in 30 minutes. As an alternative use this as a base recipe and swop out the cod for chicken or firm tofu.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
frozen cod fillets 4
garlic cloves 2 (crushed)
cherry tomatoes 500 g (sliced)
olive oil 2 tbsp
chorizo 80 g (sliced)
smoked paprika 2 tsp
dried oregano 2 tsp
vegetable stock cube 1
basmati microwave rice 500 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. Crush the garlic and slice the cherry tomatoes in half. Thinly slice the chorizo
Heat the olive oil in a an oven-proof frying pan on a medium-high heat. Add the garlic and chorizo and cook for 2 minutes. Stir in the paprika, oregano and cherry tomatoes and cook for 2 minutes
Make up the stock cube with 125ml boiling water per serving. Gradually pour the stock into the pan and simmer gently for 3 minutes
Pop the cod fillets on top of the tomatoes in the pan and transfer to the oven. Bake for 15 - 20 minutes until the cod is cooked through
Meanwhile, cook the rice according to the packet instructions. You can use whichever type of rice you prefer
Use a fork to fluff up the rice and serve alongside the cod. You can sprinkle some fresh parsley or coriander on top if you like
