Cod with Chorizo & Tomatoes

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Cod with Chorizo & Tomatoes

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This quick meal looks restaurant worthy, but is achieved with little or no stress.

Ingredients

  • 500g baby potatoes
  • 100g chorizo, skinned and cut into chunks
  • 4 cod or any firm white fish fillets, skin on
  • 100ml white wine
  • 200g cherry tomatoes

Instructions

  1. Cook the potatoes in a large pan of boiling water for 10 mins or until cooked through and drain.
  2. While the potatoes are cooking, fry the chorizo in a dry pan for 3 minutes or until golden. Remove the chorizo from the pan and add the cod, skin side down. Fry for 4 minutes and 1 minute on the other side. Lift the fish out of the pan and put on a plate covered with tin foil.
  3. Add the chorizo, wine and tomatoes to the pan. Bubble for 3 minutes until the liquid is reduced and the tomatoes are starting to burst. Serve the fish with the tomato sauce and potatoes.
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