Chorizo, cod and potato traybake

SERVES 4

Cooking time: 60 mins Golden Jersey Royals are the base for this colourful traybake, which gets a kick from the chimichurri dressing. If you like, swap the fish for meat – marinate steak in half the chimichurri and flash fry before serving on top.

WHAT YOU’LL NEED: For the traybake:

750g Jersey Royal new potatoes, scrubbed, larger ones halved 1½tbsp olive oil

200g chorizo cut into 1cm slices 2 peppers, yellow and green, deseeded and roughly chopped

10g parsley

½tsp dried oregano

1 slice white bread roughly torn 2 packs cod fillets

250g Piccolo tomatoes kept on the vine, snipped into little bunches 15g coriander

For the chimichurri dressing:

20g parsley

½tsp oregano

15g coriander

1 garlic clove crushed

½ red chilli deseeded

½ lemon, juice only

3tbsp olive oil and 4 tbsp water

METHOD:

Preheat the oven to 200ºC/180ºC fan/gas mark 6. Toss together the potatoes, seasoning and 1 tablespoon of oil in a large roasting tray. Bake for 12 minutes, then add the chorizo and peppers and roast for a further 13 minutes.

Next, prepare the fish. Blitz together the parsley, oregano, bread and remaining oil to form coarse breadcrumbs. Brush the top of the fish fillets with a little extra oil and press on the breadcrumbs. Give the roasting tray a good shake, then place the fish and tomatoes on top and roast for a final 10 to 15 minutes, until the fish is cooked.

Make the chimichurri dressing by combining all the ingredients in a blender and blitzing. Drizzle over the tray bake to serve.

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