Fish in Tomato Sauce: Smoky Cod with Chorizo

A quick, flavour-packed fish in tomato sauce using cod fillets, garlic, smoked paprika and chorizo. No cream—just a rich, savoury tomato base.

Ingredients (serves 4)

• 4 cod fillets, patted dry (or other firm white fish)
• 100g spicy chorizo, sliced into rounds
• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 4 garlic cloves, minced
• 1–1½ tsp smoked paprika
• Pinch chilli flakes
• Tomato base: 1 × 400g tin chopped tomatoes + 120ml (½ cup) light stock (veg or chicken)
• 1 tsp balsamic
• 1 tsp agave syrup
• Sea salt and black pepper
• Handful parsley or basil, chopped
• Olives

Method

1. Heat oven to 200°C (180°C fan). Season cod with salt and pepper.
2. Chorizo (if using): fry in a large ovenproof pan over medium heat 3–4 min to release its oil. Lift out; keep the flavoured oil. If not using, add olive oil now.
3. Base: soften onions with a pinch of salt, 3–4 min. Stir in garlic, smoked paprika and chilli; cook 30–60 sec.
4. Tomatoes: add tomatoes and stock. Simmer 6–10 min. Balance with agave syrup if needed. Stir in chorizo plus olives.
5. Fish: nestle cod into the sauce. Spoon sauce around (not over) the tops. Bake 7–10 min until just opaque and flaking.
6. Finish: scatter herbs, black pepper. Serve with crusty bread.

Notes & swaps

• No chorizo? Add an extra ½ tsp smoked paprika and a pinch of cumin.
• Sauce too thick? Loosen with a splash of water or stock.
• Other fish that work: haddock, hake, pollock, halibut steaks