Roasted Chorizo and sprouts with cod


The sprouts are about! I'm thrilled as I love these little bombs of goodness - they taste great however you cook them - lightly steamed with a pinch of salt, pan fried with sage leaves or in this instance, oven roasted.

Tray bakes are the ultimate easy weekday dinner - so quick and versatile - pile it on, put it in the oven and enjoy. This sprout and chorizo combo is an absolute winner. Throw some other seasonal veggies on the tray alongside some white fish and you have a really flavourful and wholesome meal. Here I've used cod, but the recipe also works well with pollock or haddock.

My family and I are currently spending the week in Ireland, at my grandparents house in Waterford. We're on our fifth roast of the week, no kidding! My nan sticks to what she does best, not that I'll never complain about the abundance of brussels sprouts but I'll be happy not to see a roast potato again for a while.

Ingredients, serves two
1 tbsp coconut oil, melted
350g brussels sprouts
100g choritzo
1 large red onion
2-3 cloves of garlic
Few sprigs of fresh rosemary
Pinch of salt and pepper
Lemon wedges
Two fillets of white fish
Fresh spinach leaves

Preheat the oven to 180C. Spoon the coconut oil on a large baking tray and pop in the oven for a minute or two to melt. Wash, peel and half the sprouts. Slice the onion and chorizo into rough chunks. Cut the garlic into thin slices. Place everything on the baking tray with some lemon wedges, rosemary, salt and pepper - tossing it all with the melted oil. Roast for 20 minutes. Lay two fillets of white fish on the tray, with some extra seasoning if needed - place back in the oven for another 8-10 minutes or until the fish is cooked. Serve with fresh spinach.