Roasted black cod with chorizo, potatoes, peppers and a pickled chilli dressing

Name: Roasted black cod with chorizo, potatoes, peppers and a pickled chilli dressing
Total time: 40 min
Ingredients: 400g of new potatoes, cut into half if small or quarters if large; 1 head of garlic, cloves separated but unpeeled; 2 bell peppers, red, orange or yellow, thickly sliced; 1 tbsp of olive oil, for cooking; 2 black cod fillets, around 170g each; 200g of cooking chorizo, picante, thinly sliced; 1 handful of mint leaves, torn; salt; freshly ground black pepper; 2 pickled green chillies, finely chopped, plus 1 tbsp brine from the jar; 1 tbsp of lemon juice; 4 tbsp of olive oil, for cooking

by GBC Kitchen

Item 1 of 1

Main
easy
2
40 minutes

★ ★ ★ ★ ★

5.00

This one tray Alaska black cod dish is simple to prepare and full of punchy flavours that compliment the fish, such as picante chorizo and sweet, caramelised peppers. A roasted garlic and pickled chilli dressing completes the dish, adding piquancy and spice.

First published in 2023

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Ingredients

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Imperial

400g of new potatoes, cut into half if small or quarters if large
1 head of garlic, cloves separated but unpeeled
2 bell peppers, red, orange or yellow, thickly sliced
1 tbsp of olive oil, for cooking
2 black cod fillets, around 170g each
200g of cooking chorizo, picante, thinly sliced
1 handful of mint leaves, torn
salt
freshly ground black pepper

Pickled chilli dressing

2 pickled green chillies, finely chopped, plus 1 tbsp brine from the jar
1 tbsp of lemon juice
4 tbsp of olive oil, for cooking

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Method

Preheat the oven to 220ºC/200ºC fan

Toss the potatoes, garlic cloves and peppers with 1 tablespoon olive oil and some salt and pepper and tip into a roasting dish. Transfer to the oven and cook for 25 minutes

400g of new potatoes, halved
1 head of garlic, cloves separated but unpeeled
2 bell peppers, red, orange or yellow, thickly sliced
1 tbsp of olive oil, for cooking

Remove the garlic cloves and check on the potatoes – if they are almost done, proceed to the next step, but if still pale, give them 5 more minutes then check again

Remove from the oven and nestle the cod pieces into the tray. Add the sliced chorizo, and transfer back to the oven for 7 minutes

2 black cod fillets, around 170g each
200g of cooking chorizo, picante, thinly sliced

Check if the fish is cooked through and the chorizo is crispy. If needed, give one or both a few minutes longer in the oven

Squeeze the roasted garlic cloves from their skins into a clean lidded jar or bowl and add the rest of the pickled chilli dressing ingredients along with some salt and pepper. Shake or whisk to combine

2 pickled green chillies, finely chopped, plus 1 tbsp brine from the jar
1 tbsp of lemon juice
4 tbsp of olive oil, for cooking

Serve the cod with the potatoes, chorizo and peppers, and pour the pickled chilli dressing on top. Garnish with mint leaves

1 handful of mint leaves, torn

First published in 2023

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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