Roasted Cod in Tomatoes with Vegetables and Chorizo
Serves 2
2 cod loins approx weight 280g, skinless & boneless
Olive oil
1 medium onion, thinly sliced
1 - 2 garlic cloves, sliced
1 can of tomatoes
1 tsp white sugar
1 bay leaf
1/2 red pepper
Some chorizo sausage (about 10cms long), chopped and fried.
Salt & black pepper
Pat the fish steaks dry with kitchen paper. Season with salt and black pepper.
Chop the chorizo up into small chunks, fry (no need for oil) lightly until crispy. Drain on kitchen towel and set aside.
Put 1/2 tablespoon of olive oil in a large saucepan and set over medium heat. When hot, add the onion and garlic. Fry gently for a short while, add the peppers then add the tomatoes and their liquid plus the bay leaf and sugar, simmer gently for 5 minutes or so. Add the chorizo pieces to the sauce.
Meanwhile, preheat the oven to 180C/350F/Gas 4.
Tip the tomatoey sauce and vegetables into a baking dish. Place the cod on top of the sauce and push down a little. Rub the cod with a little olive oil. Cover with foil and bake for 15 - 20 minutes or until the fish is done (flakes easily with a fork).
This is a very simple but lovely dish. There are many variations:
Add smoked paprika or chilli to the sauce
Add a small handful of beans or lentils to the sauce, just make sure it is not too dry.
Add other herbs to the sauce - basil, or thyme or oregano
Add celery, spring onions or grated carrot instead of peppers. It’s up to you!
Eat with brown rice, or baked potatoes or roasted little potatoes (chopped up potatoes, the size of dice, roasted for same time as the fish, tossed in a small amount of olive oil).