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?
P.S. More recipe inspiration when all you want is a takeaway, and store-cupboard saviours such as Asian-style noodle soup and quick vegetable sushi.
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