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500g baby potatoes, washed and halved
1 tbsp vegetable oil
4 cloves garlic, skin on
2 small red onion, peeled, halved and cut into 8 wedges per onion
1 red pepper, halved, deseeded and diced
175g cherry tomatoes, halved
100g diced chorizo
100g fresh white breadcrumbs
1 garlic clove, finely chopped
20g grated Parmesan cheese
10g of flat leaf parsley, leaves roughly chopped
2 tsp extra virgin olive oil
4 x 175g portions of cod, skinless and chunky
oil, for spraying
salt and freshly ground black pepper
Place the potatoes in a small roasting tin 23 x 23 cm, toss in 1 tbsp of oil and season with salt and black pepper. Place the tray on the middle shelf of the air fryer and set the temperature to 190C. Roast for 10 minutes. Add the garlic, onion and pepper, stir to combine and cook for a further 5 minutes.
Meanwhile, place the chorizo into a small food processor and blitz for a few seconds until the chorizo is very finely chopped. Transfer the chorizo to a bowl with the breadcrumbs, garlic, parmesan and parsley. Zest the lime then cut into 8 wedges Add the zest to the breadcrumb mixture and season salt and black pepper. Add olive oil and mix well.
Place the fish on an air flow rack lined with parchment paper and divide the chorizo mixture between the cod portions and press it down firmly. Reduce the air fryer temperature to 180C, pop the tomatoes on the tray with the vegetables then place the fish on the top shelf and bake for 15–18 minutes (depending upon the thickness) until the fish is cooked and the crust is crisp.
To serve, divide the vegetable traybake between warm bowls then top with the cod and garnish with lime wedges. Serve with a crisp green salad.