1 roasting pan
1 frying pan
For the cod
- 4 cod fillets (skinless, about 150–180g each)
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tbsp olive oil
- Salt & freshly ground black pepper
For the dressing
- 120 g cooking chorizo, diced
- 200 g fresh or frozen peas
- 1 small shallot, diced
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
For the sauce
- 150 g greek yogurt
- zest of 1 lemon
- 1-2 tsp lemon juice
- 1 tsp olive oil
- salt & pepper to taste
The cod
Preheat oven to 200°C (fan 180°C).Pat the cod dry. Mix olive oil with both paprikas, salt, and pepper. Brush generously over the fish.Place on a lined baking tray and roast for 10–12 minutes, depending on thickness. The fish should flake easily but remain juicy in the centre.Tip: Don’t overcook — cod goes from perfect to dry quickly.
The dressing
In a frying pan over medium heat, add the diced chorizo (no oil needed).Let it slowly render and crisp for 4–5 minutes. The oils released will be deep red and fragrant — this is flavour gold.Add shallot and garlic, cooking gently until softened. Stir in the peas and cook for 2–3 minutes until bright green and tender. Add the vinegar and cook until half of it has evaporated and there's no more pungent smell.Turn off the heat but keep warm.
The sauce
Mix yogurt, lemon zest, lemon juice, olive oil, and salt.Taste and adjust — it should be fresh, slightly sharp, and creamy.