Cod with Chorizo & Red Pepper Sauce

It’s amazing just how many memories can be evoked through food. As I’ve mentioned (a lot!) I’m really not a fan of this time of the year. Watching the summer fade away and the nights draw in is something I’ll never enjoy. The mornings are getting cooler and darker – jumpers are quickly becoming a daily necessity. I just don’t understand people who get excited about the onset of Autumn.

As a result I often find myself cooking food that transports me to sunnier climes. This Roast Cod Loin with Chorizo and Red Pepper Sauce is just what I need. The colours and flavours put me immediately in mind of Spain or Portugal. A perfect antidote to my feelings about the wintry months yet to come.

The chorizo flavour permeates everything here – bringing its warm spiciness to all of the components. The Cod fillets are brushed with the paprika-rich oil from the chorizo before being roasted in the oven. The colour contrast of the white flakes of fish and that vibrant orange oil is quite beautiful.

The rest of the chorizo is added to roasted red peppers (from a jar for ease) then blitzed into a vibrant and punchy sauce. There’s a lot of flavour from these two ingredients and it’s one of which I am a huge fan. If you feel a little less sauce would be preferable then don’t let me stop you.

I like to serve this on top of some sautéed potatoes, tossed in some mixed herbs, and a bed of green spinach. They’re added for both flavour and colour, but pair perfectly with everything else on the plate.

This really is a bowl full of sunshine on even the murkiest of days. And let’s face it, every little helps in that regard!

Cod with Chorizo & Red Pepper Sauce

Sweet tender cod served on a rich, smoky chorizo and pepper sauce, with herb pan-roasted potatoes. A match made in heaven.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Fish
Servings: 2
Calories: 787kcal


for the Chorizo & Red Pepper Sauce

  • 125 g Chorizo finely chopped
  • 200 g Roasted Red Peppers from a jar

for the Herb Potatoes

  • 450 g Potatoes
  • 2 tbsp Olive Oil
  • 2 tsp Sea Salt
  • 2 tsp Mixed Dried Herbs

for the Oven-Baked Cod

  • 2 Cod Loin Fillets
  • 100 g Green Beans
  • 150 g Fresh Baby Spinach


  • Pre-heat the oven to 180°C
  • Put the finely chopped Chorizo into a large, dry frying pan over a medium heat. Fry for around 5-10 minutes until the chorizo has started to release its oil. Try and ensure that the chorizo doesn’t start to crisp on the edges – the aim here is to render down some of the fat in the chorizo.
  • When ready, remove the chorizo from the pan with a slotted spoon and drain the residual oil into a small bowl.
  • Put the cooked chorizo into a blender with the roasted red peppers, then blitz until you have an almost smooth sauce. A bit of texture in the sauce is a good thing, so you don’t need to worry about it being a perfectly smooth purée. Pour into a small saucepan and put to one side until needed.
  • Peel the potatoes and cut into 2-3cm pieces. Put into a large pan of cold water and bring to the boil. Simmer the potatoes for around 5 minutes until just starting to become tender. Drain well.
  • Add the olive oil to the same pan you used for the chorizo, along with 1 tbsp of the chorizo oil. Add the potatoes and sauté for 10-15 mins until crisp and golden along the edges, Turn the potatoes every few minutes to ensure they cook evenly. Sprinkle the sea salt and dried herbs over the potatoes in the last couple of minutes, ensuring the potatoes are well seasoned.
  • Meanwhile, brush the cod fillets with a little more of the chorizo oil, then wrap loosely in aluminium foil. Place onto a baking sheet, then bake in the oven for 12 minutes.
  • Bring a second pan of water to the boil, then cook the green beans for a few minutes until tender. Remove from the pan, then blanch the spinach for 60 seconds in the same, boiling water, before draining well and pressing out any excess moisture.
  • Finally, put the chorizo and pepper sauce over a medium heat until warmed through.
  • Divide the sauce between two plates, then top with the wilted spinach. Spoon over the crispy, herb coated potatoes, then top with the baked cod fillets. Add the green beans alongside.


Estimated Values per Serving
of which Saturates11g
of which Sugars8g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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