When it comes to fish, I must admit that I’m not particularly adventurous. I basically don’t like eating anything if it can look at me, so that rules out quite a lot (I know that’s ridiculous, but…)! In addition to that, I don’t really like the fact that a lot of fish is just a bit faffsome to eat. So this recipe is perfect – you flake the cooked fish before adding it to the rest of the ingredients, and the chorizo works so well! Yum 🙂 We made it for the second time tonight, and it’s one of those recipes that works well every time, so I just had to share it.
This recipe is by James Martin and originally comes from the BBC website.
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
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! 🙂