Cod & Chorizo Potato Bake | Gestational Diabetes UK
Such a simple yet delightful dish of cod, diced pieces of chorizo, potatoes and spinach create this Cod & Chorizo Potato Bake. The smoky chorizo flavour along with smoked paprika infuses the potatoes and spinach with a sumptuous and warming flavour. Pan-frying makes beautiful crispy potatoes, sweet charred peppers and wilted spinach.
- 4 fillets cod or white fish boneless, skin-on
- 300 grams potatoes scrubbed clean, and cut into bitesize pieces
- 1 tbsp olive oil
- 100 grams chorizo (approx. ½ a chorizo ring) peeled and diced into 1cm pieces
- 1 medium red pepper de-seeded and sliced
- ½ tsp smoked paprika
- 200 grams baby spinach
- 1 tbsp fresh parsley finely chopped
- a good pinch salt and ground black pepper
Preheat the oven to 180°c (fan)
Cook the potatoes by boiling in water or steam until tender, then set aside to air-dry
Heat a little olive oil in a pan on med-high heat, then season the cod fillets and add to the pan skin-side-down for 5 minutes, then place on an oven tray and cook in the oven for about 10 minutes
While the cod is baking, add the chorizo to the pan used to fry the cod and fry for a few minutes to release the oils, then add the potatoes and the paprika. Stir to coat the potatoes in the oil from the chorizo and paprika and continue to fry to create crispy edges
Add the slices of pepper and baby spinach to the pan, cover with a lid and turn down the heat to allow the spinach to wilt and the peppers to soften
Serve the crispy potatoes, spinach and pepper topped with a cod fillet and garnish with pieces of chorizo, leftover oils & juices from the pan and fresh chopped parsley
Calories: 320kcal | Carbohydrates: 17g | Protein: 38g | Fat: 11g | of which saturates: 3g | Fibre: 3g | of which sugars: 2g