Cod and chorizo traybake
I’m a bit of a wimp when it comes to fish. If it in any way resembles a fish i.e. fins, skin or god forbid eyeballs, then you can count me out. Call me a hypocrite but I like my fish in neat little rectangular fillets, all nice and clean, boned and nestled in some plastic packaging with a price sticker on it.
This is one of my safe fish dishes. The fish hardly needs anything done to it and even a fish-a-phobe like me would be hard pushed to mess it up. It also looks awfully pretty all plated up, and not an eyeball in sight…
2 medium cod fillets, skinned and boned
1 large chorizo sausage, cut into thick slices
1 tin cooked chickpeas, drained
12 cherry tomatoes
1 tin chopped tomatoes
1 tbsp smoked paprika
2 cloves garlic, minced
1 tsp dried red chilli flakes
2 tsps dried coriander
Drizzle olive oil
Preheat your oven to 200˚C. Place the chorizo, chickpeas, cherry tomatoes, garlic, chilli, coriander and chopped tinned tomatoes in a large heat proof casserole and mix well using a spoon, making sure the mixture is spread evenly over the bottom. Cook in your preheated oven for 15 minutes.
After 15 minutes, remove the casserole from the oven, stir then carefully place the cod fillets on top. Drizzle the fillets with a little olive oil and season well with salt and pepper. Place the dish back in the oven for a further 15 minutes until the fish is cooked through.
Serve up in shallow bowls with warm crusty bread to soak up all the juices. Delish!