Fry 90g of chorizo chunks over a high heat for about 5 mins, then remove from heat and stir in the thyme.
Put 2 skinned cod fillets in a roasting tin and season with salt & pepper. Sprinkle over a pinch of paprika and the grated zest of 1/4 lemon (you’ll need another 1/4 later on). Drizzle over half a tablespoon of olive oil and scatter about 10 cherry tomatoes and 8 cloves of peeled garlic around the tin. Place 2/3 of the chorizo over the fish and bake at 200ºC for 8 minutes. Then add the rest of the chorizo and lemon zest and cook for another 5 minutes. Check the fish is opaque inside so you know it is cooked properly as some fillets are chunkier than others! Serve with a green salad, or indeed whatever you fancy!
p.s. What do you think of my photos? I am slowly improving my photographc skills…..
One Reply to “Cod & Chorizo with Green Salad”
I've only just discovered this blog, Sarah. I know. I know. What have been doing with myself? But I'm here now, and as I am also on a pre-Summer diet (holidaying with uni friends, one of whom is model-like. Oh the self-inflicted pressure!!!), so I will be taking notes, and cooking your suggestions. I'll let you know how I get on…!