Cod & Chorizo Potato Bake

Cod & Chorizo Potato Bake | Gestational Diabetes UK

This type of easy but pleasant dish of cod, diced items of chorizo, potatoes and spinach create this Cod & Chorizo Potato Bake. The smoky chorizo flavour in conjunction with smoked paprika infuses the potatoes and spinach with a luxurious and warming flavour. Pan-frying makes stunning crispy potatoes, candy charred peppers and wilted spinach.

Cod & Chorizo Potato Bake

Cod & Chorizo Potato Bake | Gestational Diabetes UK

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Route: Major Foods
Delicacies: Mediterranean
Vitamin: Diabetic, Gluten Unfastened
Key phrase: chorizo, fish, potato
Unfastened or Subscription Recipe: Unfastened Recipe
Unfastened from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 mins
Cook dinner Time: 35 mins
General Time: 45 mins
Servings: 4 servings
Energy: 320kcal
Writer: Jo Paterson


  • 4 fillets cod or white fish boneless, skin-on
  • 300 grams potatoes scrubbed blank, and lower into bitesize items
  • 1 tbsp olive oil
  • 100 grams chorizo (approx. ½ a chorizo ring) peeled and diced into 1cm items
  • 1 medium purple pepper de-seeded and sliced
  • ½ tsp smoked paprika
  • 200 grams child spinach
  • 1 tbsp contemporary parsley finely chopped
  • a excellent pinch salt and flooring black pepper


  • Preheat the oven to 180°c (fan)
  • Cook dinner the potatoes via boiling in water or steam till comfortable, then put aside to air-dry
  • Warmth a little bit olive oil in a pan on med-high warmth, then season the cod fillets and upload to the pan skin-side-down for five mins, then position on an oven tray and prepare dinner within the oven for approximately 10 mins
  • Whilst the cod is baking, upload the chorizo to the pan used to fry the cod and fry for a couple of mins to unlock the oils, then upload the potatoes and the paprika. Stir to coat the potatoes within the oil from the chorizo and paprika and proceed to fry to create crispy edges
  • Upload the slices of pepper and child spinach to the pan, quilt with a lid and switch down the warmth to permit the spinach to wilt and the peppers to melt
  • Serve the crispy potatoes, spinach and pepper crowned with a cod fillet and garnish with items of chorizo, leftover oils & juices from the pan and contemporary chopped parsley


Energy: 320kcal | Carbohydrates: 17g | Protein: 38g | Fats: 11g | of which saturates: 3g | Fibre: 3g | of which sugars: 2g

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