Crispy Marinated Cod with Chorizo Hash

Crispy Marinated Cod with Chorizo Hash

• 2 boneless and skinless cod fillets
• 80 ml sherry
• 2 cups (130g kale) or use cavalo nero, Savoy cabbage if not available. (roughly chopped)
• 1 large potato (peeled and cubed)
• 1 onion (peeled and cubed)
• 1 leek (sliced in quarters lengthwise and chopped)
• tomatoes on the vine (as many as you like)
• 100g chorizo sausage
• 45g flour
• 1 tbsp dried oregano
• 2 tsp ground paprika
• salt
• pepper
• 1 tbsp chopped fresh parsley (optional)
• 1/2 a lemon (to squeeze juice over the fish)
• oil

1 In a deep plate, get the cod fillets in and pour over the sherry ensuring you turn over the fish to soak up the flavour. Season with salt and pepper and leave to refrigerate. (You can do this way in advance or just do it right before).

2 Place oil in a frying pan and put on medium heat. Put in the kale with 1/2 tsp of salt and cook until withered, stirring occasionally. Turn the heat down if it is sizzling too much.

3 Whilst the kale is cooking, turn the oven on to 200C/180C fan-assisted. Place the potatoes in a baking tray, mixing in the dried oregano, 1/2 the ground paprika, salt and pepper. Mix with your hands and place the tray in the oven. After 10 minutes, add the chorizo, leek, tomatoes on the vine and onion, mixing it up nicely before placing back in the oven. Cook for 10 minutes before moving on to the next step.

4 In a mixing bowl or deep plate, place the flour, the remaining paprika and salt and pepper to taste. Mix and put aside.

5 Take the fish out the fridge and place the fillets in the flour mixture. Make sure every nook and cranny is floured up.

6 Take a frying pan, place it on a hot heat with 1 Tbsp of cooking oil. When it is almost smoky hot, take the frying pan off the heat and drop the floury fish fillets in the hot pan. Place back on the heat and turn it to a hot-medium heat. Once the fish moves freely in the pan and the underside is nice, brown and crispy- turn it over. (This will be quick; 2 minutes max). Cook for the remaining 2 minutes and turn down the heat to low to keep warm, spooning over any juices, ready to plate.

7 Take the hash out of the oven, placing it on your serving plate first, followed by the kale, fish and tomatoes. Spoon over any pan juices and squeeze over the lemon juice and garnish with parsley if using.

Season and serve.