One Pan Chorizo, Cod and Olive Tray Bake
Ingredients
2 Black Cod Fillets
1/2 ring of chorizo, sliced
Handful of kalamata olives
1 tins chopped tomatoes
1 tbsp tomato paste
2 cloves garlic, minced
1 tin chickpeas
1 red onion, diced
1/2 red pepper, diced
2 tsp smoked paprika
Juice of 1/4th lemon
2 tbsp olive oil
40g feta
Handful of fresh parsley
Method
1. Defrost the fish overnight.
2. Preheat the oven to 180°C.
3. In an ovenproof, stovetop-safe dish, heat 2 tbsp
olive oil over medium heat. Add the onion, chorizo,
pepper and garlic, cooking gently until softened.
4. Next, add in the smoked paprika and tomato
paste and cook for a further 2-3 minutes.
5. Stir in the chopped tomatoes, olives, and
chickpeas, then cook for 5 minutes.
5. Nestle the fish into the mixture and transfer the
dish to the oven. Bake for 20 minutes, or until the
fish is flaky.
6. Finish with a sprinkle of fresh parsley, feta and a
squeeze of lemon juice.
