Succulent baked cod topped with a delicious chorizo and mushroom sauté. Great gourmet
1 x 500g The Fishmonger Cod Fillets
100g Spanish Chorizo Ring
100g baby button mushrooms
1 x 400g tin Sweet Harvest Chunky Chopped Tomatoes with Herbs
1 x teaspoon Chilli powder
A little Solesta olive oil
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Preheat the oven to 200°C/400°F/Gas Mark 6.
Cut the Chorizo slices into pieces.
Clean and cut the mushrooms in half. In a frying pan, add a little olive oil, put in the chorizo and the mushrooms and sauté for a few minutes.
Then add the chilli powder and the tomatoes and heat through.
Put the frozen cod fillets into an ovenproof dish, pour over the sauce and bake in the oven for 35 minutes.
Great served with Bon Appetit Baby Jacket Potatoes.