Jamie Oliver Cod And Chorizo Recipes

SMOKY PANCETTA COD

Steps:

• Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
• Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
• Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
• Taste, season to perfection with sea salt and pepper, and divide both between your plates.
• Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

ROASTED COD WITH PANCETTA & PEA MASH

Steps:

• Preheat your oven to 200°C/400°F/gas 6.
• Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
• Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
• Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
• Deseed and finely dice the red chilli, if using.
• Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
• Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
• Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

PAN-FRIED COD RECIPE JAMIE OLIVER

Steps:

• In a small bowl, combine the thyme, salt, pepper, and cayenne pepper.
• Pat the fish dry and liberally season both sides with the spice combination.
• In a large pan over medium heat, heat the oil, then fry the fish for 2-3 minutes on both sides, or until both sides are a light golden brown.
• Pour in the lemon juice one minute before the fish is done and let it simmer off before serving with your favorite sides. If desired, garnish with freshly chopped parsley.

COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD

Steps:

• Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
• Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
• Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
• Garnish the stew and bread with the parsley and serve right away.