Thursday, October 27, 2016

Dijon Roasted Cod, Chorizo & Potatoes

I love cooking with chorizo and one of my new favorite things lately is Dijon mustard. I'm also eating a lot of fish these days, so this recipe sort of happened by accident when I went through my fridge and just piled a bunch of things I had on hand into a covered roasting dish and popped it in the oven. I've redone this recipe time and again, each time trying a new combination of ingredients or adding something new to the mix, but I think I've finally found the perfect mix. This is comfort food at its finest for a crisp evening when you need something warm and inviting and yet it's fabulous enough to serve guests you're entertaining.
Roasted Fish and lemon stew in enamel vintage style roaster with lid
Kitchen Craft Living Nostalgia Enamel Oval Roaster (c/o Kitchen Craft) / John Lewis Cork Fish Trivet
This recipe serves two as is, but you can totally add more potatoes, fish fillets and or chorizo to make it go further. I haven't specified a size of fish fillet here because I find it arbitrary to do so... It's not worth measuring - simply use what you think is enough for the number of people you are serving, allowing at least a piece of fish the size of the palm of your hand for each person. If the fillets you get are larger, you can feed more people or be a bit more greedy, but if they are the smallish frozen ones (what I use), then you have just enough. There's no need for scientific measurement here really - the joy is in what comes out of the oven and this dish is best enjoyed alongside some fresh bread from the bakery, like a baguette or a flute, so there will be more than enough and you'll enjoy every rustic bite! Of course this also goes a bit further if served alongside some sides, but I usually don't bother. I find this satisfying enough on its own or with some bread for soaking up the delicious juices.

If you do choose to serve this dish with bread, check out the notes below the recipe for the suggestion to add garlic. A slice of baguette smeared with the roasted lemon slices and garlic cloves is quite heavenly alongside this... Yum!

Red gingham placemat, taupe gingham tablecloth, red robin bird napkin and fish stew
Corelle Plate (c/o World Kitchen) / Next Kensington Cutlery / Laura Ashley Napkins
 Serves 2-4 people... 

Ingredients
2 skinless cod fillets (fresh or frozen)
190g cooking chorizo, sliced into coins (I like this one from Unearthed)
Zest & juice of 1 lemon
80ml garlic oil
2 tablespoons dijon mustard
400g potatoes diced into 1 inch pieces (or you can use baby new potatoes)
100 ml vegetable stock
Additional garlic oil for drizzling
Generous pinch of dried dill tops
Salt & pepper
1 lemon, thinly sliced

cod and chorizo stew with lemon and potatoes
Corelle Plate (c/o World Kitchen) / Next Kensington Cutlery / Laura Ashley Napkins
Method
1. Preheat the oven to 200°C.

2. Put the diced potatoes and chorizo coins into a casserole dish or roasting pan with a lid, such as the Kitchen Craft Living Nostalgia Enamel Oval Roaster.

3. In a measuring jug, mix together the lemon juice, mustard and 80ml of garlic oil with a wire whisk or a fork until combined. Pour the mixture into the pan and toss the potatoes and chorizo to coat.

4. Place the cod fillets on top and pour over the vegetable stock. Drizzle a little more garlic oil over each fillet.

5. Finish by sprinkling the dish with the dried dill tops, salt & pepper and cover the whole lot with the lemon slices. Cover and roast for 1 hour or until the potatoes and fish are cooked through. Serve hot on warmed plates or simply take it from the oven to the table.

Pimp Your Dijon Roasted Cod, Chorizo & Potatoes
Try any of these recommendations to switch up this recipe or add even more flavor:

  • Add several garlic cloves unpeeled to the pan for more flavor and little parcels of roasted garlic to enjoy alongside the meal. I love to spread the soft, roasted garlic flesh on a slice of baguette!
  • Swap the Dijon mustard for grainy mustard for a different flavor and texture.
  • Add a can of sweet corn to the casserole.
  • Skip the potatoes and serve over white rice instead.
  • Try sweet potatoes instead of white potatoes or a mix of half and half.
For more information on the Corelle plate featured in this post or to buy, visit worldkitchen.co.uk.
For more information on the Kitchen Craft Living Nostalgia Enamel Oval Roaster or to find your nearest stockist, visit kitchencraft.co.uk or click here to purchase online from Amazon


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2 comments

  1. This looks heavenly! I'm a BIG fan of chorizo. My fave pizza is a base of salsa verde with crumbled goat cheese, cooked and crumbled chorizo and sliced jalapenos. Its amazing! xx Rox-Anne, Celebratingthislife.ca

    ReplyDelete
    Replies
    1. Thank you so much! Your pizza sounds divine!

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