This is a fabulously easy and quick supper or dinner dish that combines wonderfully the flavours of cod, mushrooms, and sage with the spice of chorizo. It is a firm favourite in our household amongst adults and children alike! Please ensure that the cod fillet comes from a good quality fishmonger and preferably from a sustainable source.
Ingredients: (for 6)
1.2 kg cod fillet
50 ml good quality olive oil
500 g mushrooms - chanterelles are excellent in this dish
4 shallots, peeled and finely sliced
300 g baby potatoes
100 g cooked chorizo, sliced
6 large spring onion bulbs, halved
12 fresh sage leaves
100 g unsalted butter, diced
100 ml white wine
sea salt and freshly ground black pepper for seasoning
Let's start with a little bit of prep work. Firstly part-cook the baby potatoes (with their skins on) in a pan of slightly salted water for 10 minutes, before draining. Whilst the potatoes are cooking, heat 2 tablespoons of olive oil in a good quality frying pan, add the mushrooms and finely sliced shallots and cook over a medium heat until the mushrooms have released any water. Drain and set aside in a bowl.
Pre-heat the oven to 170 C.
Take the cod fillet and carefully brown on all sides in a hot pan with a little olive oil. We're not looking to cook the cod here, just to add a little colour, particularly on the skin side. A couple of minutes on each side should be sufficient.
Now take a deep baking tray or a heavy casserole dish, grease ever so lightly with a little olive oil and arrange the part cooked potatoes, the mushroom and shallots, the sliced chorizo and the halved spring onions across the bottom of the dish.
Evenly distribute the sage leaves across the mixture and also scatter the diced butter on top. Pour over the white wine. Carefully lay the cod fillet on top, skin side up, season with a little more sea salt and freshly ground black pepper and place in the pre-heated oven.
Bake in the oven for at least 15 minutes, possibly a few minutes more if the cod fillet is particularly thick.
Bring to the table with a large serving spoon and serve direct from the baking dish. Wonderful with a cool green salad!