November 10, 2015
Gourmet Recipe. Brad’s Pan-Roasted Cod with Chorizo
Brad’s Pan-Roasted Cod with Chorizo.
Wine Recommendation .
Ingredients (serves two)
4 tbsp olive oil
60 gms chorizo sausage, diced
80 gms cherry tomatoes, quartered
150 gms potatoes, peeled and cubed
100 gms red bell pepper, cubed
4 tbsp dry sherry/ or sherry vinegar
2 x 200g cod fillets
Sea salt and freshly ground black pepper
4 large basil leaves, shredded
Juice and zest of one lemon
Heat some oil in a good non-stick pan. Place the cod in the pan and cook for 2-3 minutes until the skin is golden. Season the fish as it cooks. Turn the fish over then cook for a further 30 seconds to 1 minute. When the cod is just cooked, remove it from the pan and add the potatoes, cook until brown for five minutes, add the red bell pepper, tip the chorizo and tomatoes into the pan. Stir in the basil, and then add the cod back into the pan, squeeze over a little lemon juice and season to taste. Let the flavours infuse for a minute or two and serve the cod fillet over all the other ingredients on warm plate. Wine recommendation . Castello delle Regine Poggio delle Regine Bianco 2012 . Umbria, Italy . www.bradswine.com