Smoky Chorizo Cod with Crispy Potatoes & Aioli
Tender cod fillets and piquant chorizo mingle with golden potatoes and kale, all brought together by a tangy lime-garlic aioli.
Ingredients
Method
Step 1
Preheat the oven to 220 °C (200 °C fan/Gas 7). In a bowl, toss the potato chunks with half the smoked paprika, half the cayenne, salt, pepper and oil. Roast for 10 minutes.
Step 2
Stir in the red onion wedges and chopped red pepper, then return to the oven for another 15 minutes until crisp-tender.
Step 3
Meanwhile, pat the cod dry, coat with the remaining spices and a drizzle of oil, and let it marinate briefly.
Step 4
Combine minced garlic, mayonnaise and the juice of half a lime to whip up your aioli.
Step 5
Heat a nonstick pan over high heat. Sear the cod for 2 minutes on each side and fry the cubed chorizo until golden and crisp.
Step 6
To serve, layer potatoes, cod and chorizo on plates. Drizzle over the aioli, garnish with lime wedges, and enjoy!