What to eat tonight

Cod and chorizo with pesto potatoes and peas

Move over, avocado and tomato – white fish and chorizo is the pairing we can’t get enough of

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Move over, avocado and tomato – white fish and chorizo is the pairing we can’t get enough of

Posted

Brought to you in partnership with

  • Serves 2
  • Preparation time 5 minutes
  • Cooking time 15 minutes
  • 500g new potatoes
  • 50g frozen peas
  • 75g chorizo
  • Olive oil, for frying
  • 2 x 150g cod fillets
  • 2 tsp pesto
  • Sea salt and freshly ground black pepper
  1. Boil the new potatoes in a saucepan of water for around 15 minutes until tender, adding the peas for a minute just before the end of the cooking time.
  2. Meanwhile, skin the chorizo, cut it into quarters and then cut it into ½cm to 1cm chunks. Rub olive oil all over the cod fillets and season them with salt and pepper.
  3. Heat a little olive oil in a frying pan over a medium heat and fry the chorizo for two minutes, or until golden brown. Remove the chorizo from the pan and set aside. In the same pan, cook the cod for two to three minutes each side, adding half the chorizo once you have cooked one side, or until the flesh starts to flake easily. If using cod with the skin on, cook it skin-side down first.
  4. Once the peas and potatoes are cooked, drain and stir through the pesto.
  5. Plate up by spooning the pesto potatoes and peas in the centre of the plate, top with the fish fillet and surround with the hot chorizo.

Recipe extracted from Too Good to Share

Recipe extracted from Too Good to Share

Too Good to Share by Sam Stern

Published by Quadrille, photography by Lisa Linder

£ 16.59

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Tagged in:
quick and easy
Potatoes
Fish
Pork

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