About this recipe:This is a rather nice quick Spanish dish but don't ask be where I got it from. A cod fillet is roasted with a combination of chorizo, tomatoes, mushrooms and garlic, and seasoned with rosemary thyme, parsley, spring onion and spices.
55g (2 oz) chorizo, quartered lengthways and cut into very thin slices
2 plum tomatoes
5 button mushrooms
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh flat leaf parsley
2 spring onions, sliced crossways, white and green parts only
1 lemon, cut in half
60ml bought clam juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 220 C / Gas 7. Line a baking tray with parchment paper and brush with olive oil.
Place cod on tray and season with salt and pepper. Place chorizo, tomatoes and mushrooms in alternating rows across the fish until completely covered. Top with the garlic and sprinkle generously with cayenne, rosemary, thyme, parsley and spring onions. Season with salt. Drizzle fish with 6 tablespoons olive oil.
Roast for about 15 minutes, occasionally spooning accumulated oil over the fish.
Rotate baking tray and pour clam juice over the cod.
Continue roasting (about another 15 minutes), until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched.
Serve by spooning any accumulated oil over the fish. Squeeze lemon over fish.
Lift the parchment onto one side and gently slide the fish onto a hot serving plate.
Some fish fillets will need more cooking - it'll depend on how thick the fish is.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.