Cod, chorizo & chickpea traybake
2 small, finely sliced
300 g, vine tomatoes, quatered
110 g, sliced thickly
1 can(s), large, drained
Roasted Red Peppers in brine, drained
100 g, drained weight
½ teaspoons, level, smoked paprika
Lemon Juice, Fresh
10 sprig(s), fresh, roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions, tomatoes and chorizo in a large roasting tin, season and drizzle over 1 tbsp of the oil. Roast for 10 minutes.
- Remove the tin from the oven and stir in the chickpeas and peppers. Brush the cod with the remaining oil and sprinkle over the paprika. Arrange the fish on top of the vegetable mixture and return the tin to the oven. Roast for 12-15 minutes, until the fish is cooked through and flakes easily.
- Remove from the oven and sprinkle the lemon juice over the fish. Serve garnished with the parsley and lemon wedges.