Saturday, 23 November 2013

Paprika baked cod and chorizo.

I'm all for oven baked dishes especially for a mid week meal. I've made this dish before but I was so hungry I forgot to take a picture and share on my blog. I consider Lorraine Pascale's paprika baked cod and chorizo to be healthy, well the cod and the added tomatoes are, and quick as this meal is ready within 30 minutes. The first time I made this I cut the cherry tomatoes in half which was a big mistake as the dish became too liquidy, on this occasion this mid-week meal was delicious. The flavour of the chorizo really comes out when baked in the oven and I found the juices from the chorizo helped to further flavour the cod and tomatoes.
Here is how my paprika baked cod and chorizo turned out:
Paprika baked cod and chorizo.

Paprika baked cod and chorizo.
Paprika baked cod and chorizo
Serves 4
175g chorizo, cut into chunks
4 white fish fillets, such as cod
salt and black pepper
1 tbsp smoked paprika
1tbsp olive oil
10 cherry tomatoes
2 cloves of garlic.

Method
Preheat the oven to gas mark 6. Put the fish in a roasting tin, season with salt, pepper and paprika. Add the chorizo and cherry tomatoes to the oven dish. Bake in the oven for 8-10 minutes. Turn the fish over and cook for a further 5 minutes. Serve immediately with green beans for a healthy mid-week meal.
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2 comments

  1. a wonderful healthy fish dish - LOVE the flavors:)
    Mary x

    ReplyDelete
  2. This sounds delicious, fish can be quite mild and spicing it up with some chorizo is a fab idea.

    ReplyDelete

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