Ingredients

· 500 g new potatoes

· 1 tablespoon olive oil

· 120 g chorizo

· 75 g dried breadcrumbs

· Grated zest and juice of 1 lemon

· 25 g manchego cheese

· 400 g sweet (piccarella) peppers

· 700 g cod loins

· 100 g pitted green olives

· Chopped parsley to serve

Method

Heat the oven to 220°C. In a roasting tin, toss the new potatoes in olive oil, season with salt and pepper, then transfer to the oven to roast for 25 minutes. Meanwhile, heat a non-stick frying pan; add the chorizo and cook for five minutes until it has released most of its oil. Add the breadcrumbs and cook until crisp. Transfer to a food processor with the lemon zest and manchego, then whizz to fine crumbs. Add the peppers to the potatoes in the roasting tin, toss to coat in oil, then roast for 15 minutes. Toss the cod loins in the lemon juice, then spoon over the chorizo crumb, pressing down to make a crust on top of each piece. Put the fish on top of the vegetables in the roasting tin, return to the oven until the fish is cooked through. Scatter over the olives and parsley and serve.