I can’t remember the first time I threw together this healthy alternative to fish and chips; all I know is that it was a hit right from the start. (Apart from the time I tried to serve it to Rachel’s boyfriend Pete, who is allergic to cod – but that’s another story…)
I can’t take much credit for its deliciousness: the Spanish flavour combinations – cod, chorizo, lemon and peppers – are tried-and-tested, and the dish itself is nothing new. The beauty of it is that it takes roughly four minutes to prepare, and less than 30 minutes to cook – all you need to do is bung the whole thing in the oven, with the sweet potato wedges on the shelf below. I try to buy sustainable cod, but if you prefer to use something more saintly, pick something equally meaty like hake (another Spanish classic) or pollock.
- 2 sweet potatoes, cut into wedges
- drizzle olive oil
- sea salt flakes
- 2 x 150g skinless cod fillets
- 75g chorizo, casing removed, diced
- 1 yellow or red pepper, de-seeded and thinly sliced
- 1 lemon
- handful chopped parsley leaves
- Preheat the oven to 180C/350F/Gas 4.
- Toss the sweet potato wedges with a little olive oil and spread out onto a baking tray. Season with sea salt flakes.
- Place the cod fillets into an ovenproof dish. Top with the chorizo and pepper. Squeeze over the lemon juice and a drizzle of olive oil. Season with black pepper.
- Roast both in the oven for 25-30 minutes, turning the sweet potato wedges once during cooking.
What do you cook when you’re short of time or in the mood for something healthy?