Roast Cod with Chorizo Crumbs, Charred Asparagus, Spring Onions and Peppers

I'm not sure how much people use their grills but it's actually the best way to cook fish. A good blast of heat for a short period of time and you will have flaky delicious fish every time. What's more, in this dish, you also have a delicious chorizo crumb that will get perfectly crisp on top.

I used asparagus, spring onions and peppers as they're bang in season at the moment. They're also great when they're lightly charred. You can of course swap them out for whatever you like - broccoli, green beans, even tomatoes. If you can't get sherry vinegar, go for a red wine vinegar or a light balsamic.

Roast Cod with Chorizo Crumbs, Charred Asparagus, Spring Onions and Peppers

Serves 2

olive or rapeseed oil

80g chorizo, cut into small chunks

2 thick slices stale bread 

2 garlic cloves, crushed or finely chopped

2 skinless cod fillets

100g asparagus, trimmed 

6 spring onions, trimmed

1 red pepper, cut into bite-sized pieces 

1 tbsp sherry vinegar

sea salt and freshly ground black pepper

Heat the grill to high.

Put the chorizo, bread, garlic and some seasoning into a food processor and whizz until you have fine crumbs. Drizzle in a little olive/rapeseed oil and blitz again until you have a paste. 

Put the fish into a baking tray, then arrange the asparagus, spring onions and pepper around. Season the whole lot with plenty of salt and pepper. Squidge most of the chorizo paste on top of the fish then scatter the rest around. Drizzle the sherry vinegar over the whole lot.

Grill for 15 minutes until the fish is just cooked and the veg is lightly charred. Serve with a big salad and crusty bread to mop up the juices.