Pan Roasted Cod & Chorizo

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In a recent clear up of the kitchen I came across a much loved cast iron skillet which I though I’d press into action to recreate an old favourite – pan roasted fish. You will need a thick fillet of cod, monkfish or similar for this – good & fresh. You can leave the skin on and cook this side first before you pop the skillet into the oven. Mine was naked when I bought it.

You can’t travel too far away from this when you’re cooking it as it’s a multi stage thing but it’s fast and great if you want to take your mind off things after a stressful day. That’s before you pour yourself a glass of chilled white and treat yourself to this wholesome meal.

Simply split or multiply the quantities as necessary for the heads around that table this evening.

Pan Roasted Cod & Chorizo – Serves 4

4 monkfish or cod fillets, thick, fresh and well seasoned

2 large potatoes, Maris Piper or King Edwards, cubed into approx 1” pieces

Splash of oil

150g chorizo, cut into chunks

12/16 cherry tomatoes

3/4 tbsp water

3 large handfuls of fresh baby spinach leaves

 

Heat the oven to 190dg/Gas 5.

Par boil the potatoes for 5 minutes, drain and leave to air dry. Shake until fluffy around the edges.

Heat the skillet with a tablespoon of olive or coconut oil. Stir the potatoes around the plate until covered and cook off until they start to brown and crisp. Add the chorizo and watch as the rich red oil starts to ooze about and the chorizo sizzles. Stir in the tomatoes until they just start to soften – about a minute.

Move all that to the skillet edge and add the fish to the centre and cook until the base is just starting to colour. Then flip the fillets over, add a splash of water (approx 3 tbsp) and pop the whole lot into your hot oven for 10/12minutes.

Try as hard as you can not to overcook the fish and take out it when it has turned opaque.

Take the fish out very carefully to rest on a chopping board while you bring the skillet back to the stove top. On a low heat, add the spinach leaves to the skillet and gently stir until it wilts.

Transfer your colourful mixture to warm plates and top with the fish. Spoon the remaining sauces over. Easy peasy. I couldn’t help myself and drizzled the top with an aged balsamic vinegar but a light drizzle of a good olive oil would work too if the mood takes you.

 

 

 

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