Baked cod with chorizo and peas recipe

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Egg-free Gluten-free Nut-free

Smoky cod, spicy chorizo dressing and lemon-y yoghurt, Ben Lippett’s excellent recipe brings big flavours to the table in almost no time at all!

By Ben Lippett

From Saturday Kitchen

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Ingredients

4 cod loin fillets (120g/4½oz each)
2 tsp sweet smoked paprika
4 garlic cloves, 2 cloves grated and 2 cloves thinly sliced
2 tbsp olive oil
150g/5½oz frozen broad beans
100g/3½oz frozen peas
280g/10oz long-grain rice, such as basmati or jasmine
125g/4½oz spicy chorizo, cut into 1cm/1/3in pieces
2 shallots, finely chopped
2 tbsp sherry vinegar
25g/1oz chives, finely chopped
6 tbsp thick Greek-style yoghurt
2 lemons, zested and then cut into wedges
fine sea salt

Method

Preheat the oven to 220C/200C Fan/Gas 7.
Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside.
Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside.
Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat.
Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on.
Put the cod into the oven and bake for 9–10 minutes.
Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives.
Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt.
To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge.