Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes Recipe

If your 500g cod fillets are frozen, thaw them completely. Pat them dry with paper towels, season with 1/2 tsp salt, and set aside. This helps ensure a good sear later.

Peel and quarter the 300g potatoes, then cook them in lightly salted water until they're tender when pierced with a fork. Meanwhile, in a separate pan, fry the 100g bell pepper in 1 Tbs olive oil for 3 to 4 minutes, until it starts to soften.

Add the 240g whole plum tomatoes to the pan. Use the flat end of a wooden spoon to halve them directly in the pan; they'll break down as they cook. Stir in the 50g olives and 4 Tbs parsley.

Let the sauce cook gently for 2 minutes, just long enough for the flavors to meld, then remove it from the heat and set aside.