Add the potatoes and cook stirring occasionally for 10 minutes. Pan roasted fillet of cod with chorizo and fragrant rice.

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Coat a 9-by-13-inch baking dish with cooking spray.

Baked cod and chorizo. Ingredients 3 tablespoons olive oil 6 ounces chorizo or smoked sausage such as kielbasa thinly sliced 1½ pounds Yukon gold potatoes peel first if desired sliced 14 inch thick 3 leeks white and light green parts only halved lengthwise rinsed and thinly sliced. 8 rijen Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Preheat the oven to 200C180fangas 6.

Line a roasting tin with baking parchment. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Mix the flaky salt with ½ tsp smoked paprika and sprinkle over both sides of the cod fillets.

1 12 lbs Yukon gold potatoes peel first if desired sliced 14 inch thick. Preheat the oven to fan 180Cgas 4. BAKED COD WITH COURGETTES AND CHORIZO 1.

Chorizo cod and potato traybake Golden Jersey Royals are the base for this colourful traybake which gets an extra kick from the vibrant chimichurri dressing. Spread out into a single layer. Season 3 of Gordo.

Heat oven to 400 F. 6 oz chorizo or smoked sausage such as kilebasa thinly sliced. Toss the potatoes olive oil garlic chorizo baby plum tomatoes and peppers together in a large roasting tin.

Add the sausage and cook tossing occasionally until browned 2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Take out the oven and flip the fish over with a spatula or tongs re-nestle into the sauce and season the other side.

Place the courgettes in the roasting tin. Place them on a plate. Toss the potatoes in a large baking tray with 1tbsp olive oil garlic and.

Gordon Ramsay shows some RAF airmen how to cook a really quick and healthy meal. Slice the chorizo and fry in a little oil for a couple of minutes. Add the sausage and brown on both sides.

Place back in the oven and cook for another 12-15 minutes until the cod. Meanwhile heat a dry frying pan and fry the chorizo for 4. Heat oil in a medium saucepan over medium-high heat.

If you like swap the fish for meat - marinate steak in half the chimichurri and flash fry before serving on top of everything else. Preheat the oven to 220C 200C fan mark 7. Preheat oven to 425 degrees F.

Squeeze half the lime juice onto the cod and leave in the fridge to marinate for half an hour. Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper. If you are using fresh cod then season both sides and add to the sauce now.

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