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Baked cod with olives and chorizo

Baked cod with olives and chorizo


This vibrant dish sings with Mediterranean flavour

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1734kj 412kcal
  • Fat
    Low 23%
  • Saturates
    Low 17%
  • Sugar
    Low 23%
  • Salt
    High 23%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 500g Co-op baby potatoes, halved (quartered if large)
  • 1 1/2 tbsp Co-op olive oil
  • 1 onion, sliced
  • 70g Co-op chorizo, diced
  • 10g Co-op flat leaf parsley, stalks finely chopped, leaves roughly chopped
  • 100g Co-op trio mixed olives, drained
  • 225g Co-op piccolo tomatoes, halved
  • 1 vegetable stock pot
  • 500g jar Co-op tomato & garlic pasta sauce
  • 2 x 240g packs Co-op skinless cod fillets
  • 1 lemon, cut into wedges
  • Salad leaves (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the potatoes in a large pan of water
  3. Bring to the boil and simmer for 10 mins, then drain
  4. Meanwhile, heat half the oil in an ovenproof frying pan and cook the onion for 5 mins, stirring regularly
  5. Add the chorizo and parsley stalks and cook for another 2 mins
  6. Add the olives, tomatoes, stock pot and pasta sauce
  7. Swill the jar with 150ml water and add to the pan
  8. Stir to dissolve the stock pot, bring to the boil, then reduce the heat and simmer for 15 mins
  9. Stir through half the parsley leaves, then nestle the cod fillets into the tomato sauce Transfer to the oven and bake for 10 mins, uncovered Meanwhile, heat the rest of the oil in a large frying pan and sauté the potatoes for 15 mins, until golden
  10. Take the pan out of the oven, sprinkle the remaining parsley on top and season with black pepper
  11. Serve with the lemon wedges and potatoes, and some salad leaves on the side, if you like

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