Oven Roasted North Atlantic Cod Recipe

Preheat oven to 220°C (425°F). Peel the potatoes and cut into evenly sized chunks (about 3–4 cm). Put potatoes in a large pot, cover with cold salted water, bring to a boil and simmer for 8 minutes until edges are just tender. Drain well and shake the pot to roughen the edges.

Place a roasting tray in the hot oven with the 2 tbs olive oil for 5 minutes to heat. Carefully add the parboiled potatoes, turning to coat in the hot oil. Roast at 220°C (425°F) for 30–40 minutes, turning every 10–15 minutes, until golden and crisp. Season with sea salt and black pepper once out of the oven.

While potatoes start roasting, peel and dice sweet potatoes into 1–1.5 cm cubes. Dice chorizo and slice spring onions (white and green parts separated).

Heat 2 tbs olive oil and 1 tbs butter in a large sauté pan over medium heat. Add diced chorizo and cook 3–4 minutes until it releases oil and begins to brown.

Add sweet potato cubes to the pan with the chorizo. Cook, stirring occasionally, for 8–10 minutes until they begin to soften and take on color.

Add sliced spring white parts, then add minced garlic and cook 1 minute until fragrant. Pour in the chopped tomatoes, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until sweet potato is tender and the mixture has thickened slightly. Stir in chopped parsley, check seasoning and keep warm on very low heat. If mixture gets too dry, add 1–2 tbs water.

Make batter while fricassee simmers: whisk 100 g flour and 1/2 tsp salt in a bowl. In a separate bowl whisk 2 eggs with 150 ml milk. Gradually whisk the wet mixture into the flour until smooth. Let batter rest 10–15 minutes at room temperature.

When potatoes have been in the oven ~20 minutes, increase oven to 230°C (450°F). Put 2 tbs vegetable oil distributed across a 12-hole muffin tin or 6 large holes, and heat the tin in the oven for 5 minutes until smoking hot.

Quickly remove hot tin, pour batter evenly into the hot oil-filled cups (about 2/3 full) and return to the oven. Bake for 18–22 minutes without opening the oven door, until Yorkshire puddings have risen and are deep golden and crisp. Remove and keep warm.

While Yorkshire puddings bake, make gravy: melt 1 tbs butter in a small saucepan over medium heat. Whisk in 1 tbs plain flour and cook 1–2 minutes until golden (roux).

Gradually whisk in 400 ml vegetable stock until smooth. Bring to a gentle simmer, whisking constantly, until thickened (3–5 minutes). Stir in 1 tbs soy sauce, 1/2 tsp marmite (optional) and 1/4 tsp black pepper. Adjust seasoning to taste and keep warm on very low heat.

Once potatoes have about 10 minutes remaining and Yorkshire puddings are in the oven, prepare the cod. Pat fillets dry with paper towel. Rub each fillet with 1 tbs olive oil, zest of 1 lemon and a squeeze of half the lemon juice. Season with 1 tsp sea salt (divided) and 1/2 tsp black pepper (divided) across all fillets.

Arrange cod fillets on a lightly oiled baking sheet or roasting tray spaced apart. Place in the oven (on a middle rack) and roast at 200°C (390°F) for 10–12 minutes, or until opaque and flake easily with a fork (internal temperature ~60°C/140°F). Cooking time will vary with thickness; check at 8–10 minutes for thinner pieces.

Divide roasted potatoes among four plates. Spoon a generous portion of the sweet potato, chorizo & tomato fricassee alongside the potatoes.

Place a roasted cod fillet on top of or beside the fricassee. Add a Yorkshire pudding to each plate. Spoon warm vegetarian gravy into a small jug or drizzle lightly over potatoes and puddings as desired.

Finish with a sprinkle of chopped parsley or microgreens and serve with lemon wedges on the side.