Cod Loins With Chorizo and Stir-Fry Vegetables
- 2 Cod Loins
- 50g Chorizo
- 1 tsp. Thyme
- 1 tsp. Oregano
- 1 Chilli pepper
- 1 tbsp. Olive oil
- Salt & pepper
- 1 tbsp. Rapeseed oil
- ½ Red onion
- 100g Beansprouts
- 2 Bell peppers
- 5 Radishes
- 1 tbsp. Soy sauce
- Handful of coriander
Heat the oven to 160° and place the cod loins in a roasting tray.
Chop the chorizo into small cubes, chop the chilli pepper finely, and scatter over the cod along with the thyme, oregano, salt & pepper. Drizzle with olive oil. Roast for 20 minutes.
Meanwhile, slice the red onion, bell peppers and radishes into thin strips. Heat the rapeseed oil in a wok or stainless steel frying pan at a very high temperature and fry the vegetables with the beansprouts for about 5 minutes until soft. Add the soy sauce and fry for 30 more seconds.
To serve, place the vegetables in the middle of the plate and top with the cod. Garnish with coriander leaf.