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Ingredients
For the traybake
| 750 g g | Jersey Royals Jersey Royals |
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| scrubbed, larger ones halved | |||
| 1.5 tbsp tbsp | olive oil olive oil |
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| 200 g g | chorizo chorizo |
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| cut into 1cm slices | |||
| 2 | peppers pepper |
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| yellow and green, deseeded and roughly chopped | |||
| 10 g g | parsley parsley |
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| 0.5 tsp tsp | dried oregano dried oregano |
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| 1 slices slice | white bread white bread |
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| roughly torn | |||
| 2 packs pack | cod fillets cod fillet |
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| 250 g g | Piccolo tomatoes Piccolo tomatoes |
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| kept on the vine, snipped into little bunches | |||
| 15 g g | coriander coriander |
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For the chimichurri dressing
| 20 g g | parsley parsley |
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| 0.5 tsp tsp | dried oregano dried oregano |
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| 15 g g | coriander coriander |
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| 1 | garlic garlic |
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| crushed | |||
| 0.5 | chillies chilli |
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| deseeded | |||
| 0.5 | lemons lemon |
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| juice only | |||
| 3 tbsp tbsp | olive oil olive oil |
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| 4 tbsp tbsp | water water |
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Chorizo, cod and potato traybake
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1:00 h
(115)
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.
