This article was written for Annabel & Grace, which is now part of Rest Less.
Cod, chorizo & padron peppers
Ingredients serves 2 (easily doubled up for 4)
10 baby new potatoes
100g chorizo, skinned and sliced
100g Lemon & Pepper breadcrumbs from Waitrose OR use Panko breadcrumbs mixed with zest of one fresh lime and 25g grated Parmesan
2 cod loins
150g padron peppers
10 piquante peppers (I used Pepperdew mild ones)
Olive oil
How to prepare
Preheat your oven to 220 degrees. Drizzle a little olive oil over the potatoes, sprinkle with sea salt and roast for 30 mins until browned and cooked through. Remove from oven and keep warm.Turn down the heat to 180 degrees. Lay the cod loins in a small roasting dish, brush them with olive oil and sprinkle over the breadcrumbs. Cook for 12 – 15 minutes (but no more otherwise the fish will lose it’s moisture).
Dry fry the chorizo for 3 – 4 minutes until the oil is released. Add the padron and piquante peppers and toss over a high-ish heat until the padron peppers are scorched and the chorizo is browned and crispy.
Lots more fab cod recipes where this one came from. Just type Cod into the Search box to the right of this post. For example, how about Parma Wrapped Cod with Sweetcorn & Asparagus? Click here to view