Roast cod with chorizo, olives and potatoes

Ready in 30 minutes

4 x 150g thick cod loins
1 tbsp olive oil
200g chorizo, halved and sliced
500g cooked new potatoes, halved if large
2 garlic cloves, bashed
300g mixed baby tomatoes, halved
2 tbsp chopped fresh oregano
100g baby spinach

1 Preheat the oven to 220°C/200°C fan/Gas 7. Place the fillets in a roasting tin, drizzle with the oil and season well. Roast for 10-15 minutes until cooked through. Set to one  side.

2 Meanwhile, cook the chorizo in a large non-stick frying pan for 2-3 minutes until beginning to crisp and colour. Remove with a slotted spoon and set to one side. Add the potatoes and garlic to the pan and cook for 8 minutes until crisped at the edges and piping hot.

3 Add the tomatoes and oregano and return the chorizo to the pan. Season and stir in the spinach. Cook for a minute or so until just wilted. Divide among four warmed plates, place a piece of cod on each and serve straight away.

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