The subtle flavour of the cod is a perfect foil for the spiciness of the chorizo; combined with the cherry tomatoes and basil this dish is perfect for a light lunch.
4 Cod Loins
4 spring onions (sliced on the diagonal)
200g Chorizo (in one piece)
Pack of cherry tomatoes
Small new potatoes – cooked and halved
1 stick of celery (diced)
500g ripe tomatoes (chopped)
1 medium onion
1 clove garlic
Flat Leaf Parsley
Begin by making the tomato sauce.
Chop the onion to medium dice and crush the garlic.
Cook gently in a pan until translucent but not coloured.
Add the chopped celery and then the roughly chopped ripe tomatoes.
Finely chop the rosemary and thyme and add to the sauce.
Cook gently and then pass through a sieve to remove skin and pips.
Return to pan and keep warm.
(Any left-over sauce can be used on pasta)
Heat a table spoon of oil in a frying pan until hot and then add the cod loins and brown on one side. Turn and cook for a few more minutes then remove from heat. Put on a plate and keep warm.
Chop the chorizo into medium dice and fry in the same pan as the cod, add the cherry tomatoes, spring onions and the cooked potatoes with a little olive oil and heat through.
Place a little of the tomato sauce on a warm plate and top with the cherry tomatoes, spring onions, potatoes and chorizo. Top with the cod loin and serve.
A nice touch is to drizzle with a reduction of balsamic vinegar. This can be made by gently heating balsamic vinegar and bringing to a simmer. You have to watch it carefully or it will reduce too far and become too sticky to pour. A simpler way is to buy it ready made from the supermarket! It will keep for ages in a store cupboard and you can use it on lots of different dishes or even on salads.