Recipe: Roast Cod and Mussels With Baby Potato, Chorizo, Cherry Tomato and Broccoli

We do love a good fish dish and this recipe for roast cod with baby potatoes, Grubbeen chorizo, cherry tomatoes and broccoli is absolutely divine. 

Designed by The Sussex Restaurant in Dublin, not only is this dish easy to put together but is packed full of flavour that seafood lovers will adore.

Ingredients

(Serves 2)

• 2 pieces of fresh Cod
• 8 baby potatoes, boiled, cooled & halved
• 6 cherry tomatoes halved
• 1 head of broccoli, cut into florets, blanch in boiling water for 3 minutes, then cooled in ice water.
• 2 handfuls of fresh washed mussels
•  2 Tablespoons diced Gubbeen Chorizo
• 1 Tablespoon of finely diced shallot
• ¼ cup dry white wine
• ½ cup fish stock (you can substitute with a light chicken or vegetable stock)
• Freshly chopped parsley

 Method:

1. Add 2 Tablespoons of oil to a hot non-stick pan.
2. Season the Cod with salt and fresh black pepper, place skin side down, cook until golden brown and crispy. About 2-3 minutes on each side. Transfer to the oven and cook for 7-8 minutes at 180°C
3. In another pan add 1 tablespoon of butter and 1 tablespoon of olive oil. Add shallots, chorizo and potato and cook until the chorizo starts to release its oils and the potatoes begin to colour.
4. Add mussels and white wine, reduce liquid by half. Add the stock and the rest of the ingredients and simmer until all the vegetables are hot through and the mussels have all opened
5. Divide into 2 serving bowls, Take fish from the oven and place on top of the mussel and veg.
6. Sprinkle with some chopped parsley and add a wedge of lemon.

Serve and enjoy!

Recipe courtesy of The Sussex. More information on their restaurant can be found on their website here.