350g baby new potatoes, very thinly sliced lengthways
3 tbsp olive oil
2 cloves garlic, crushed
150g diced chorizo
250g baby plum tomatoes, halved
1 pack yellow and orange peppers, deseeded and cut into very thin strips
1 lemon
4 skinless and boneless cod loins
4 sprigs fresh rosemary
Method
Preheat the oven to 200°C/180°fan/gas 6. Toss the potatoes, olive oil, garlic, chorizo, baby plum tomatoes and peppers together in a large roasting tin. Spread out into a single layer.
Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.
Cut four slices from the lemon and arrange over each piece of fish with a sprig of rosemary, then squeeze the juice from any remaining lemon over the fish. Bake for 20 mins. Spoon some of the pan juices over the fish and serve with Florette Crispy salad on the side.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
