Roasted Cod on Sweet Potato with Peas and Chorizo

A 15-minute dinner with simple ingredients cooked to perfection. High in protein and packed with flavor, this dish beautifully balances the sweetness of sweet potato mash with the smokiness of chorizo.

By @georgiamaysalamat

Original recipe source

Cook time: 15 minutes

Servings: 2

Ingredients

• 2 large sweet potatoes
• 0 salt for boiling
• 0 water enough to cover potatoes
• 0 salt to taste
• 0 pepper to taste
• 0 butter optional
• 2 fillets cod fillets
• 0 salt
• 0 pepper
• 0.5 teaspoon smoked paprika
• 0 honey for drizzling
• 70 grams chorizo
• 50 grams peas
• 0 parsley chopped
• 0 lemon for squeezing

Instructions

1. Peel the sweet potatoes and cut them into equalsized chunks. Add them to a saucepan of cold water with a good pinch of salt, bring to the boil, and simmer for 15 to 20 minutes until tender.
2. Drain the potatoes and mash into a smooth purée with salt and pepper. Optionally, add a knob of butter for extra creaminess.
3. Pat cod fillets dry with a kitchen towel. Season with salt, pepper, smoked paprika, and a drizzle of honey. Bake at 200°C for 8-10 minutes.
4. In a pan over high heat, add the chorizo and cook until the oil is released and it turns golden. Add peas and toss together.
5. Divide the sweet potato mash between two plates. Top with cod fillets and finish with the peas and chorizo mixture.
6. Garnish with chopped parsley and a squeeze of lemon before serving.