Cod and chorizo tomato bake
YOU WILL NEED
120g chorizo, diced 1 onion, diced 400g tin chopped tomatoes 50g pitted black olives, sliced
1 tbsp capers 150ml chicken stock 4 cod loins, approx. 500g 1 tbsp extra virgin olive oil 50g breadcrumbs 1 garlic clove, crushed 1 tbsp fresh parsley, finely chopped
DIRECTIONS
Preheat the oven to 200°C/Gas Mark 6. Heat a large pan and fry the chorizo and onion for 4-5 minutes. Add the tomatoes, olives, capers and stock. Bring to the boil, simmer for 5 minutes, then transfer to an ovenproof serving dish. Flatten with the back of a spoon.
Nestle the cod loins into the tomato sauce and bake in the oven for 15-20 minutes.
Meanwhile, heat the oil in a small frying pan and fry the breadcrumbs and garlic for 1-2 minutes until golden and crispy. Stir in the parsley. To serve, sprinkle the breadcrumbs over the cooked cod.