Dive into this delightful baked cod, perfectly complemented by a spicy chorizo and pea dressing! Cod is packed with lean protein, while the vibrant peas add a touch of sweetness and fibre for a truly satisfying and flavourful meal.
frozen
Preheat your oven to 220°C. Pat the cod fillets dry with kitchen paper and place them on a baking tray lined with parchment. Sprinkle with salt and smoked paprika. Grate half of the garlic cloves over the cod and add a good splash of extra virgin olive oil. Roll the fish to coat evenly and set aside.
Pour boiling water over the frozen peas to defrost them. Finely dice the remaining garlic cloves and the shallots. Cut the chorizo into 1cm cubes. Place the cod in the preheated oven and bake for 10-11 minutes.
While the cod bakes, preheat a small frying pan over a medium heat. Add the diced chorizo and cook for 5-6 minutes until crispy and the fat has rendered. Add the diced shallots and half of the diced garlic to the pan and cook for 2 minutes. Stir in the sherry vinegar and defrosted peas. Finely chop the chives and add half of them to the dressing.
In a small bowl, mix the yoghurt with the remaining diced garlic, the zest from the lemon, and a pinch of salt. Cut the lemon into wedges for serving.
Heat the mixed cooked grains according to the package instructions. Once cooked, remove the fish from the oven. Divide the warm grains among serving bowls, top each with a piece of baked cod, a dollop of the garlic yoghurt, and a generous spoonful of the spicy chorizo and pea dressing. Garnish with the remaining chives and a lemon wedge.
For an extra kick, add a pinch of chilli flakes to the chorizo dressing.
If you don't have sherry vinegar, red wine vinegar can be used as a substitute.
Ensure the cod is patted very dry before seasoning; this helps achieve a better crust and prevents steaming.