Toss together the potatoes seasoning and 1 tablespoon of oil in a large roasting tray. Add the parcel ingredients.

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Preheat the oven to 200ºC180ºC fangas mark 6.

Cod and chorizo recipes. Step 2 In a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender. Finish with fresh parsley and season. Scatter over the chorizo and pepper strips and sprinkle each one with 12 tsp vinegar.

Prevention - This summery dinner clocks in at just 357 calories per serving. Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper. Melt the butter in a large pan add the garlic shallot herbs celery chorizo and leek and cook for a minute.

Roast for 12-15 minutes until cooked through and flaking. Remove the cod from its packaging place on a tray cover in clingfilm and set aside in the fridge In a bowl add half the olive oil and half the amount of butter melted. Bake for 12 minutes then add the chorizo and peppers and roast for a further 13 minutes.

Cut out four 30cm squares of foil and lightly grease with a little oil. Once cool remove skin and flake the whole fish. Toss the cod loins in the lemon juice then spoon over the chorizo crumb pressing down to make a crust on top of each piece.

Step 1 Preheat the oven to 200C180C FanGas mark 6. Heat oven to 450F. Then roast for 20-25 minutes at 180oc.

Quarter the potatoes and tumble through adding the sea salt cracked black pepper. Preheat the oven to 200C180fangas 6. Add all the remaining ingredients bring to the boil then simmer for 5 minutes.

Step 3 Meanwhile place the cod on a roasting tray drizzle with lemon juice and season with salt and pepper. Put a cod loin in the centre of each square of foil. Spread out into a single layer.

Put the fish on top of the veg in the roasting tin. Meanwhile prepare the fish. Toss the potatoes olive oil garlic chorizo baby plum tomatoes and peppers together in a large roasting tin.

Coat rimmed baking sheet with 2 tbsp. Season with black pepper.

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