Baked cod & chorizo parmentier potatoes

Scottish cod with a Spanish twist! An amazing combination of spanish chorizo and smoky paprika.


Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Cod fillets (skinless & boneless)
  • 5 Maris piper potatoes (peeled and cut)
  • 100 g Chorizo
  • 2 Garlic cloves (skins on & bashed)
  • 3 tbsps Olive oil
  • 100 g Asparagus
For the romesco sauce
  • 50 g Almonds (blanched & toasted)
  • 100 g Red pepper (from a jar & drained)
  • 1 Garlic clove (roasted)
  • 1 tsp Paprika
  • ½ tbsp Sherry vinegar
  • 25 ml Extra virgin olive oil
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  1. Pre heat the oven to 180 (fan), put the olive oil into a roasting dish and place in the oven to heat.
  2. Peel and cut the potatoes into cubes. Boil in salted water for 3 minutes, drain and return to the pan to steam dry. Don't move them around too much otherwise they will lose their shape.
  3. Put the potatoes into the tray of hot oil, toss to coat in the oil and season. Bake for 15 minutes.
  4. After 15 minutes turn the potatoes in the oil and add the garlic cloves, bake for another 15 minutes.
  5. Meanwhile toast the almonds in a dry frying pan until golden and set aside to cool. Weigh out and drain the peppers for the romesco.
  6. In the final 15 minutes of baking the potatoes remove one of the garlic cloves for the romesco and add the chopped chorizo to the tray.
  7. Drizzle the asparagus and cod fillets with olive oil & season with salt & pepper on a baking tray and bake for 12 minutes.
  8. Start the romesco by adding the almonds, peppers, garlic clove, paprika & sherry vinegar to a food processor and blitz (this sauce isnt supposed to be completely smooth). Slowly add the extra virgin olive oil and blitz to finish.

Scotland based enthusiastic self-taught home cook and food blogger, who loves trying out new recipes at home. Through my food blog and easy step-by-step videos to my recipes I hope to encourage everyone to get cooking, try something new and most of all enjoy it!


Baked cod & chorizo parmentier potatoes

Scottish cod with a Spanish twist! An amazing combination of spanish chorizo and smoky paprika.


favorite
print
rate

Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Cod fillets (skinless & boneless)
  • 5 Maris piper potatoes (peeled and cut)
  • 100 g Chorizo
  • 2 Garlic cloves (skins on & bashed)
  • 3 tbsps Olive oil
  • 100 g Asparagus
For the romesco sauce
  • 50 g Almonds (blanched & toasted)
  • 100 g Red pepper (from a jar & drained)
  • 1 Garlic clove (roasted)
  • 1 tsp Paprika
  • ½ tbsp Sherry vinegar
  • 25 ml Extra virgin olive oil

  1. Pre heat the oven to 180 (fan), put the olive oil into a roasting dish and place in the oven to heat.
  2. Peel and cut the potatoes into cubes. Boil in salted water for 3 minutes, drain and return to the pan to steam dry. Don't move them around too much otherwise they will lose their shape.
  3. Put the potatoes into the tray of hot oil, toss to coat in the oil and season. Bake for 15 minutes.
  4. After 15 minutes turn the potatoes in the oil and add the garlic cloves, bake for another 15 minutes.
  5. Meanwhile toast the almonds in a dry frying pan until golden and set aside to cool. Weigh out and drain the peppers for the romesco.
  6. In the final 15 minutes of baking the potatoes remove one of the garlic cloves for the romesco and add the chopped chorizo to the tray.
  7. Drizzle the asparagus and cod fillets with olive oil & season with salt & pepper on a baking tray and bake for 12 minutes.
  8. Start the romesco by adding the almonds, peppers, garlic clove, paprika & sherry vinegar to a food processor and blitz (this sauce isnt supposed to be completely smooth). Slowly add the extra virgin olive oil and blitz to finish.

Scotland based enthusiastic self-taught home cook and food blogger, who loves trying out new recipes at home. Through my food blog and easy step-by-step videos to my recipes I hope to encourage everyone to get cooking, try something new and most of all enjoy it!