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Chorizo, cod and potato traybake

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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
(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.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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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