Serves 2


  • 500gm new potatoes
  • 50gm frozen peas
  • 75gm chorizo
  • olive oil, for frying
  • 2 cod portions
  • 2 tsp pesto
  • sea salt and freshly ground black pepper


1: Boil the new potatoes in a saucepan of water for around 15 mins until tender, adding the peas for a minute just before the end of the cooking time.

2: Meanwhile, skin the chorizo, cut into quarters and then cut it into 1/2cm to 1cm chunks.  Rub olive oil all over the cod fillets and season them with salt and pepper.

3: Heat a little olive oil in a frying pan over a medium heat and fry the chorizo for two minutes, or until golden brown.  Remove the chorizo from the pan and set aside.  In the same pan, cook the cod for two to three minutes each side, adding half the chorizo once you have cooked one side, or until the flesh starts to flake easily.  If using cod with the skin on, cook it skin-side down first.

4: Once the peas and potatoes are cooked, drain and stir through the pesto.

5: Plate up by spooning the pesto potatoes and peas in the centre of the plate, top with the fish fillet and surround with the hot chorizo.