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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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1:00 h
(137)
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.