After a couple of requests, I thought I’d share the recipe for one of my latest Instagram posts! I only have one measly little photo of the end product as I didn’t plan on writing it up, but I hate to disappoint…
My Pan Seared Cod Fillet with a Chorizo and Potato Hash is a cracking comfort dish, and super speedy too! Perfect for those nights where you just can’t be arsed.
To knock up this satisfying and tasty number for two diners, you’ll need the following:
- 2 Cod Fillets
- 150g Chorizo, finely sliced
- 400g New Potatoes, boiled and diced
- 2 Garlic Cloves, crushed
- 1/2 tsp Paprika
- 1 tsp Chopped Parsley
- Large Handful of Spinach
- Sprinkling of Chilli Flakes
- Salt and Pepper
- Squeeze of Lemon
Before you begin, preheat your oven to 180 degrees and cover a baking tray with tin foil. You’ll finish your cod fillets off in here whilst you make the hash.
Using your choice of oil, or low calorie spray, heat a frying pan on medium to high.
Season your cod with a generous amount of salt and pepper then once the oil is hot, transfer the fish to the pan. Two minutes on each side until it’s lovely and golden.
Then pop it onto your baking tray with a squeeze of lemon and into the oven it goes, for ten minutes.
Whilst your fish is baking, add your chorizo into the same pan along with the garlic.
After 3-4 minutes add in the boiled potatoes. Give it a good stir and add the paprika and parsley.
Another 3-4 minutes and your potatoes should be starting to brown and crisp! For the last couple of minute, add in the spinach.
Once wilted, you can plate it up. Prepare a bed of the chorizo and potato hash, and lie your cod fillet across the top.
Sprinkle with a few chilli flakes and extra parsley to finish.
You can make the hash as a breakfast number too, just swap the fillet of fish for a couple of runny poached eggs!
Let me know if you give it a try.
Lot of love, LB x