Chorizo-Crumbed Cod with Roast Potatoes, Peppers and Olives

Cod and chorizo are a match made in heaven. Add roast potatoes, peppers and olives in the mix and you've got yourself a symphony of Mediterranean flavours. The keys to the dish, however, is the lemon juice and zest and the cheese in the crumb - the top notes that make every mouthful pop.

As always, you can use any white fish you like for this dish and you can swap the manchego for any hard cheese - I sometimes go for a mixture of cheddar and Parmesan. If you don't like olives, just leave them out. 

Chorizo-Crumbed Cod with Roast Potatoes, Peppers and Olives
Serves 4

500g new potatoes, halved 

1 tbsp olive oil 

75g chorizo, chopped 

75g dried breadcrumbs 

1 lemon, grated zest and juice

50g manchego cheese, grated 

350g red peppers (approx. 3), roughly chopped

4 cod fillets

100g green olives, chopped

sea salt and freshly ground black pepper

Heat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the new potatoes in the olive oil, season liberally with salt and pepper, then transfer to the oven to roast for 25 minutes. 

Meanwhile, heat a non-stick frying pan, add the chorizo and cook for 4-5 minutes until it has released most of its oil. Add the breadcrumbs, then cook for another 3-4 minutes until crisp. Transfer to a food processor with the lemon zest and manchego, then whizz to fine crumbs. Season with salt and pepper and set aside.

Add the peppers to the potatoes in the roasting tin, toss to coat in the oil, then roast for 15 minutes more. Season the cod loins then toss in the lemon juice to coat. Spoon over the chorizo crumb, pressing down to make a crust on top of each piece. 

Put the fish on top of the veg in the roasting tin, then return to the oven for another 10-15 minutes or until the fish is cooked through. Scatter over the olives and serve.