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Ingredients
For the traybake
| 750 g g | Jersey Royals
Jersey Royals (scrubbed, larger ones halved) | ||
| 1.5 tbsp tbsp | olive oil olive oil | ||
| 200 g g | chorizo
chorizo (cut into 1cm slices) | ||
| 2 | peppers
pepper (yellow and green, deseeded and roughly chopped) | ||
| 10 g g | parsley parsley | ||
| 0.5 tsp tsp | dried oregano dried oregano | ||
| 1 slices slice | white bread
white bread (roughly torn) | ||
| 2 packs pack | cod fillets cod fillet | ||
| 250 g g | Piccolo tomatoes
Piccolo tomatoes (kept on the vine, snipped into little bunches) | ||
| 15 g g | coriander coriander |
For the chimichurri dressing
| 20 g g | parsley parsley | ||
| 0.5 tsp tsp | dried oregano dried oregano | ||
| 15 g g | coriander coriander | ||
| 1 | garlic
garlic (crushed) | ||
| 0.5 | Red chillies
Red chilli (deseeded) | ||
| 0.5 | lemons
lemon (juice only) | ||
| 3 tbsp tbsp | olive oil olive oil | ||
| 4 tbsp tbsp | water water |
Chorizo, cod and potato traybake
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(173)
Method
Golden Jersey Royals are the base for this colourful traybake, which gets an extra kick from the vibrant chimichurri dressing. If you like, swap the fish for meat - marinate steak in half the chimichurri and flash fry before serving on top of everything else.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6.
- Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo and peppers and roast for a further 13 minutes.
- Meanwhile, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs.
- Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 10-15 minutes, until the fish is cooked.
- Meanwhile make the chimichurri dressing. Combine all the ingredients in a blender and blitz to combine. Drizzle over the tray bake to serve.
