Cod with Chorizo, Tomatoes and Mushrooms

    Cod with Chorizo, Tomatoes and Mushrooms

    35saves
    25min


    4 people made this

    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.

    HighSpeedMum Gloucestershire, England, UK

    Ingredients
    Serves: 4 

    • 6 tablespoons olive oil, plus more for parchment
    • 1.3kg (3 lb) cod fillet, thin tail section removed
    • salt and pepper to taste
    • 1 teaspoon chopped fresh rosemary
    • 2 teaspoons chopped fresh thyme
    • 55g (2 oz) chorizo, quartered lengthways and cut into very thin slices
    • 2 plum tomatoes
    • 5 button mushrooms
    • 3 cloves garlic, thinly sliced
    • cayenne pepper
    • 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

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 220 C / Gas 7. Line a baking tray with parchment paper and brush with olive oil.
    2. 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.
    3. Roast for about 15 minutes, occasionally spooning accumulated oil over the fish.
    4. Rotate baking tray and pour clam juice over the cod.
    5. 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.
    6. Serve by spooning any accumulated oil over the fish. Squeeze lemon over fish.
    7. Lift the parchment onto one side and gently slide the fish onto a hot serving plate.

    Tip

    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.

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