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Ingredients

PersonPeople

For the traybake


750 g g	Jersey Royals Jersey Royals	Jersey Royals
scrubbed, larger ones halved
1.5 tbsp tbsp	olive oil olive oil	olive oil
200 g g	chorizo chorizo	chorizo
cut into 1cm slices
2	peppers pepper	pepper
yellow and green, deseeded and roughly chopped
10 g g	parsley parsley	parsley
0.5 tsp tsp	dried oregano dried oregano	dried oregano
1 slices slice	white bread white bread	white bread
roughly torn
2 packs pack	cod fillets cod fillet	cod fillet
250 g g	Piccolo tomatoes Piccolo tomatoes	Piccolo tomatoes
kept on the vine, snipped into little bunches
15 g g	coriander coriander	coriander

For the chimichurri dressing


20 g g	parsley parsley	parsley
0.5 tsp tsp	dried oregano dried oregano	dried oregano
15 g g	coriander coriander	coriander
1	garlic garlic	garlic
crushed
0.5	Red chillies Red chilli	Red chilli
deseeded
0.5	lemons lemon	lemon
juice only
3 tbsp tbsp	olive oil olive oil	olive oil
4 tbsp tbsp	water water	water

Chorizo, cod and potato traybake

Name: Chorizo, cod and potato traybake
Cook time: 60 min
Total time: 60 min
Yield: 4 People
Cuisine: Latin American, Mediterranean
Ingredients: 750 g Jersey Royals (scrubbed, larger ones halved); 1.5 tbsp olive oil; 200 g chorizo (cut into 1cm slices); 2 peppers (yellow and green, deseeded and roughly chopped); 10 g parsley; 0.5 tsp dried oregano; 1 slice white bread (roughly torn); 2 packs cod fillets; 250 g Piccolo tomatoes (kept on the vine, snipped into little bunches); 15 g coriander; 20 g parsley; 0.5 tsp dried oregano; 15 g coriander; 1 garlic (crushed); 0.5 Red chillies (deseeded); 0.5 lemons (juice only); 3 tbsp olive oil; 4 tbsp water

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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.

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