I really don't love washing up so anything that can be made in one or two dishes is a plus for me. This is a really lovely summery dish, perfect to enjoy in the garden with a glass of chilled Sauvignon Blanc (New Zealand). Then just pop the dish into the dishwasher and sit with your feet up.
4 fillets of cod
3 banana shallots
1/2 tsp sweet paprika
100g of chorizo chopped into small cubes
70g cubed pancetta
Juice of half a lemon
Cracked black pepper
Pinch of rock salt
Cup of frozen petit pois peas
20g melted butter
Preheat the oven 200˚c
Par boil the jersey royals until just tender, I do mine in the micro. While the potatoes are boiling, heat 2 tbsp of olive oil in a large baking dish.
Slice the shallot and add to the hot oil along with the chorizo, paprika, pancetta and drained par-boiled potatoes.
Slice a few of the bigger potatoes in half. Cook for 15- 20 minutes or until the potatoes start to crisp.
Turn the oven to 210˚c
Brush the cod with the melted butter and place on top of the potatoes. Season with salt and pepper.
Cook for about 10-12 minutes depending on the size of your cod fillets. Cook the peas (again I do this in the micro). Drain and add to the dish, squeeze over the lemon juice to serve.
*Any green veggies will work, just slice into bite sized pieces.
*You could also poach an egg and add to the top of each piece of fish.
*Add a tsp of capers with the lemon juice for something extra.