Cod, broccoli and chorizo traybake

It was difficult to decide what to call this dish. The word ‘traybake’ implies a dish where the ingredients are placed in a tray and roasted in the oven at the same time. However, this traybake requires the components to go in at different stages as they all need different cooking times. It starts with the potatoes, the chorizo and lemon follow, then the broccoli, and lastly the cod steaks. I stand by it being called a traybake though. Other than there being an order to follow, it is simply a matter of putting the items in a roasting tray and baking them.

There is no sauce to speak of, but it isn’t dry; the oils from the chorizo, lemon, and a splash of red wine vinegar make it sufficiently juicy. If you like more saucy dishes though, a glass of white wine wouldn’t go amiss (do this at the stage I added the vinegar). It’s the first time I made it; a successful experiment that I won’t hesitate to make again. All I would do differently is start the cod steaks off in a very hot pan, skin side down to crisp it up. Oh, that and slice any very thick tenderstem broccoli stalks (there were a few that were too al dente for my taste) so they are the same width as the nice skinny ones. The pairing of cod and chorizo really works. And roasting broccoli with chorizo is a minor revelation – the chorizo infused, yielding stalks and florets were delicious, and would convert even the most ardently broccoli averse person.

To make enough for 4 people: 
500g of waxy, small potatoes, sliced in half
4 cod steaks, ideally all the same size-ish, oiled and seasoned
8 – 10 mini chorizo cooking sausages, or 1 whole large chorizo cooking sausage, chopped into fat coins
200g tenderstem broccoli, the fat stalks sliced in two so that they are all roughly the same width
1 lemon, sliced into about 8 half moons
Splash of red wine vinegar
Olive oil, good glug

• Preheat oven to 190 C. You’ll need a large roasting tin or tray. 
• Slice your potatoes into halves, or if they are all different sizes, chop them into shapes so that they all cook at the same time. Add to the roasting tin with a generous glug of olive oil. Roast for 20 minutes, or until they are not far off being done – when you stick a skewer of knife into the centre of one, it should feel uncooked in the centre still. 
• Add your chorizo to the pan and your lemon too. Toss. Let this mixture roast for 10 – 15 minutes, until the meat releases its juices and the lemon starts to soften. 
• Splash in some red wine vinegar (or sherry vinegar would be good here too). If you like more of a saucy outcome to your traybakes, why not try adding a very small glass of white wine here? Or red even. Add your broccoli and toss. Roast for a further 15 minutes.
• Whilst this is happening, start off your fish steaks in a very hot pan skin side down for 5 minutes to get the skin crispy. I didn’t do this on my first outing (results above) but next time I definitely will as I love to eat fish skin. If you don’t then obviously skip this part and just place the steaks in the tray. 
• Finally, once your fish skin is crisped up sufficiently, sit your fish on top of the roasting potatoes, chorizo and broccoli, skin side up, and roast for a further 10 – 15 minutes, or even more. It entirely depends on the thickness of your fish. Take one of the steaks out when you suspect they are ready, stick a skewer or a sharp knife into the centre and leave it there for a few seconds. Then remove and put the metal on your lip. If you can’t leave it there it is cooked. If it’s not hot then put the fish back in for 4 or 5 more minutes and test again. 
• To serve, carefully take off the fish steaks and put to one side. Serve the vegetables and chorizo, then place the fish on top.