4 x 200g boneless pieces of cod fillet
16 cooked new potatoes sliced thickly
120g diced chorizo sausage
For the red pepper ragout
250g onions, finely diced
50ml Olive oil
4 red peppers, seeded & sliced
2 Garlic cloves, crushed & chopped
100ml Dry white wine
100g Tomato puree
Some fresh oregano, roughly chopped
50ml Sherry vinegar
Salt & pepper to your taste
What to do:
First make the red pepper ragout.
Sweat the onions in the olive oil, once soft add the garlic and peppers and sweat for a minute more.
Add the rest of the ingredients and simmer gently for another 5-10 minutes then set to one side.
Pre-heat a non-stick frying pan. Add the sliced potatoes & chorizo with a splash of olive oil until they are warm with a lovely golden colour.
Tip out onto a warm plate keeping the extra oil.
In the same frying pan now cook the cod fillets, seasoned with a little salt & pepper. Leave the fillets on one side for most of the cooking time so they also get some colour, before turning them over. The cod is cooked when it just begins to flake apart, as soon as this begins to happen, remove them from the pan so they don’t over-cook.
Dress your plates with some potatoes & chorizo and drizzle around some of the lovely chorizo oil you will have left. Place a good spoonful of red pepper ragout in the middle with the cod fillet on top. Finish with a swirl of good balsamic vinegar.