This recipe is by James Martin and originally comes from the BBC website.

Ingredients

200g/7oz orzo pasta
225g/8oz cod fillet, skinless and boneless
salt and freshly ground black pepper
5 tbsp olive oil
200g/7oz cooking chorizo, roughly chopped
½ tsp smoked hot paprika
90g/3½oz roasted red peppers (from a jar), cut into strips
3 tbsp chopped fresh flatleaf parsley
½ lemon, juice only

Method

1. Preheat the oven to 200C/390F/Gas 6.

2. Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.

3. Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over.

4. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through. The original recipe says to put the pan in the oven, but we used a pre-warmed oven proof dish instead.

5. While the cod is in the oven, heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan.

6. Remove the fish from the oven and flake the flesh onto a plate. Using a slotted spoon, remove the chorizo from the pan and set aside.

7. Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.

8. To serve, spoon onto serving plates. Enjoy!

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Before I begin with this super tasty recipe, I must apologise for this terrible photo! The light in our kitchen was truly awful last night and no matter how hard I tried, I could not get a decent snap. So one day I’ll make it again and get a photo in better light!

We decided to make this for a day-after-Valentine’s meal, as we were out with friends on Valentine’s night itself. It’s a super tasty and really healthy recipe, although we undid all of that by following it with Mississippi mud pie! We halved the original amounts shown below as there were only 2 of us, but it would be a great meal to cook for friends. This recipe comes from Gordon Ramsay’s ‘World Kitchen’.

Ingredients (serves 4)

4 thick cod fillets, with skin (about 175g each)
3 tbsp olive oil
100g blanched almonds
1 onion, peeled and finely chopped
A pinch of dried chilli flakes, to taste
6 ripe beef tomatoes, skinned and finely chopped
1 bay leaf
Sea salt and black pepper
85g good quality white bread (about 2 slices), toasted and roughly chopped
2 tbsp chopped flat-leaf parsley, plus extra to finish (we left this out!)
3-4 tbsp water
3 tbsp sherry vinegar

Method

1. Check the cod fillets for pin bones and pull out any that you come across. Chill until ready to cook.

2. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the olive oil in a large frying pan, add the almonds and garlic and fry gently until lightly golden. Remove from the pan with a slotted spoon and set aside on a plate.

3. Add the onion to the pan and fry gently until lightly golden. Add the dried chilli flakes, tomatoes and bay leaf. Stir well and season with salt and pepper. Simmer for 10 minutes or so, until the tomatoes are soft.

4. Meanwhile, put the almonds and garlic, bread and parsley into a blender or food processor with 1 tbsp of water. Blend to a rough paste and then stir into the tomato mixture, along with another 2-3 tbsp of water. Add the sherry vinegar, then taste and adjust the seasoning if necessary.

5. Arrange the cod fillets in an ovenproof dish, pour over the romesco sauce, cover the dish loosely with foil and bake in the oven for 15-20 minutes, depending on the thickness of the fish, until it is just done. Serve straight from the dish, sprinkled with a little chopped parsley if you like.

The post Cod with romesco sauce appeared first on Hello! Hooray!.