Cod loin traybake with tomatoes and chorizo
Cod loin is the thick, even front section of the fillet, so it bakes in large white flakes and stays moist where a thin tail piece would dry out and fall apart. Ask us for loin cut from the thick end and skinned, and it sits proud in the tray. Chorizo renders its paprika oil over the fish as it roasts and the tomatoes burst into a light sauce underneath.
Ingredients
- 4 cod loin portions, about 150g each, skinned (ask the counter to cut loin from the thick end and skin it, free)
- 150g cooking chorizo, sliced
- 400g cherry tomatoes
- 1 red onion, cut into wedges
- 1 x 400g tin butter beans, drained
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- a handful of parsley, chopped
- salt and pepper
Method
- Heat the oven to 200C fan 180C, gas
- Tip the chorizo, tomatoes, onion, butter beans and garlic into a roasting tray. Toss with the oil, paprika and a pinch of salt. Roast for 15 minutes until the chorizo releases its oil and the tomatoes start to burst.
- Stir the tray, then nestle the cod loins into the tomatoes. Spoon a little of the paprika oil over the top and season.
- Roast for a further 10 to 12 minutes. The cod is done when it turns from glassy to just opaque and flakes cleanly at the thickest point.
- Scatter with parsley and serve from the tray.
To serve: Crusty bread or crushed potatoes to soak up the paprika oil, and a green salad. To drink, a dry rosé or a light Spanish red like Mencia. Pollock, hake and haddock loin all bake the same way.
Shop this recipe: cod, haddock, hake and pollock. Cut to order at the counter, filleting free.
