Prepare: 10 Minutes
Cook: 35 Minutes
4 x 175g cod fillets
500g baby new potatoes, halved 250g mini cooking chorizo
1 large onion, thinly sliced
4 fresh rosemary and/or thyme sprigs 150ml vegetable or fish stock
2 tbsp sun dried tomato paste
1 tbsp red wine vinegar
400g chickpeas, drained and rinsed 2 tbsp olive oil
Preheat the oven to 200°C, gas mark 6. Place the new potatoes, chorizo, onion and rosemary in a large roasting tin. Drizzle with 1 tbsp of olive oil and roast for 20 minutes.
Meanwhile, mix together the sun dried tomato paste, vinegar and remaining tablespoon of olive oil.
Stir the chickpeas and stock into the potato mixture and sit the cod on top. Drizzle over the sun dried tomato mixture and roast for a further 15 minutes until the potatoes are golden and tender and the fish is cooked through.