Mediterranean Baked Cod with Chorizo & Potatoes
This hearty Mediterranean-inspired one-pan dish is bursting with flavour and colour. Tender cod loins or fillets are baked on a bed of golden roasted new potatoes, all smothered in a rich tomato, red wine, and chorizo sauce. The olives and oregano add a rustic depth, while fresh basil leaves bring a vibrant finish. It’s a simple yet impressive recipe that’s perfect for weeknight dinners or relaxed entertaining – wholesome, comforting, and full of sunshine on a plate.    
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Ingredients
  • 4 tbsp olive oil
  • 500 g new potatoes (halved or quartered)
  • 1 red onion (peeled & finely chopped)
  • 150 g chorizo (chopped)
  • 2 x 400 g tinned chopped tomatoes
  • 150 ml red wine
  • 1 heaped tsp oregano
  • 1 tbsp tomato puree
  • 75 g pitted olives
  • 1 tsp caster sugar
  • sea salt & pepper
  • 4 cod loins or fillets
  • 1 small handful basil leaves
Instructions
  1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Heat 3 tablespoons of oil in a roasting tray for 5 minutes and then toss the potatoes in the oil and roast for 20 - 25 minutes until cooked through and golden.
  2. Meanwhile heat the remaining oil in a pan and gently soften the onions. Now add the chorizo and gently fry for a further 2-3 minutes until the oils are released.
  3. Now add the tomatoes, red wine, oregano, olives, tomato puree and caster sugar. Bring to the boil and then simmer for 10 minutes until the tomato sauce has thickened. Season to taste.
  4. Pour the tomato sauce over the potatoes and top with the cod. Place back in the oven for 8-10 minutes until the cod is cooked through. Scatter with basil leaves. Enjoy!