Come summer it’s nice to be able to eat light, and prepare quick meals that taste great and you know are healthy.
Fish dishes have a lightness about them, and many just require a quick flash in the pan or a few minutes in the oven.
Here’s our tasty – and super easy - summer recipe for cod with olives and chorizo.
A good glug of olive oil
2 good size cod fillets
10 vine tomatoes
about a quarter of a chorizo ring cut into cubes
A good handful of chopped black olives
Tin of chopped tomatoes
A clove of garlic, chopped
Firstly set your oven to 200C/Gas Mark 6.
Take two pieces of tin foil and place a cod fillet in each, making a parcel but with the top of the parcel open. Pour in a glug of oil into each parcel, and 5 tomatoes in each.
Place the fish in the oven for around 12 minutes. Meanwhile begin on the sauce.
In your frying pan add another glug of oil, the garlic, olives and chorizo and stir for a couple of minutes.
Add the tomatoes and bring to the boil before reducing the heat and simmering.
When the fish is ready, take out of the oven and plate up. Pour the tomato and chorizo sauce over the fish.
Finish with black pepper and serve with crushed new potatoes and seasonal greens. Delicious!
This looks perfect and quick for after work nosh. But I don't like olives. Hopefully it will still be tasty if I add some sundried tomatoes in too.
I like recipes that use measurements such as 'about' and 'a glug'. No need for excess fuss here - just the job!