CHORIZO & SAFFRON BAKED COD (serves 3)
3 good sized, chunky and skinless cod fillets
2 tbsp olive oil
2 shallots, diced finely
70g finely cut chorizo slices, cut into fine strips
a small pinch of saffron strands
10g salted butter
a pinch of ground black pepper
a small pinch of sea salt.
Firstly, cut a long strip of silver foil or greaseproof paper that is twice as long as your pieces of cod when laid in a row. Fold it in half and lay it onto a baking tray, opening up the top layer.
Take the cod pieces and starting from the folded end, lay them along the centre of the foil right side up, then set aside.
Heat the olive oil in a small frying pan over a moderate heat. Add the shallots and fry for 3-4 minutes, until they have softened. Then add the chorizo strips and the saffron and cook for another 5 minutes or so or until the chorizo has released some of its tasty oil. Reduce the heat to low and add the butter, pepper and sea salt and stir to combine.
Spoon the chorizo mixture evenly across the top of the fish, making sure to use all the flavoured oil. Quickly fold up the sides of the foil package, folding each side at least three times, to secure it well.
Place the fish into a pre-heated oven (180degC/350degF/Gas4) for 20-25 minutes. When the fish is cooked, the foil package will be puffed up like a balloon.
To serve, simply make an incision across the top of the foil package and using a fish slice, plate up each piece of fish onto hot plates, making sure to capture as many of the chorizo pieces as you can, placing them on top of the fish. Drizzle with the cooking juices. Serve with roast potatoes, or rosemary fried gnocchi, along with a few vegetables of your choice.