Baked cod with chorizo and peas

Baked cod with chorizo and peas delivers smoky, tender fish and crispy chorizo in a tangy, lemony yoghurt pool. Broad beans and sweet peas bring bright freshness, with a core of fluffy rice—a seriously flavour-packed, comforting dinner.

This baked cod with chorizo and peas recipe scores a Nutri-Score of B, blending lean, flaky cod and wholesome vegetables with creamy yoghurt for balanced nutrition and bold flavour.

Ingredients

• 4 cod loin fillets (120g each)
• 2 tsp sweet smoked paprika
• 4 garlic cloves (2 grated, 2 thinly sliced)
• 2 tbsp olive oil
• 150g frozen broad beans
• 100g frozen peas
• 280g long-grain rice (such as basmati or jasmine)
• 125g spicy chorizo, cut into 1cm pieces
• 2 shallots, finely chopped
• 2 tbsp sherry vinegar
• 25g chives, finely chopped
• 6 tbsp thick Greek-style yoghurt
• 2 lemons, zested and cut into wedges
• fine sea salt

Method

1. Prep the cod: Preheat the oven to 220°C/200°C Fan/Gas 7. Pat cod fillets dry and put on a parchment-lined baking sheet. Sprinkle with smoked paprika and grated garlic, season, and drizzle generously with olive oil. Coat the fish well and set aside.
2. Prep beans and peas: Boil water in a medium saucepan and salt it well. Get ready with a bowl of ice water. Drop in broad beans, blanch for 1 minute, move to ice water. Repeat with peas. Peel broad beans if preferred. Set aside.
3. Cook the rice: Rinse rice to remove starch. Combine with 340ml fresh water in a saucepan, add salt, and bring to a boil. Cover, lower heat, cook for 8–10 minutes. Rest off heat—lid on—for 10 minutes.
4. Bake the cod: Put cod fillets in oven, bake for 9–10 minutes.
5. Make the dressing: In a small frying pan over medium heat, cook chorizo 5–6 minutes until fat renders and chorizo crisps. Add shallots and sliced garlic, cook 2 minutes. Add sherry vinegar, broad beans, peas, and chives; stir and heat through.
6. Mix the yoghurt: Season Greek-style yoghurt in a bowl with lemon zest and salt.
7. Serve: On warm plates, spread lemon yoghurt, add rice and baked cod, top with chorizo and broad bean dressing, and finish with lemon wedges.

Suggested Wine Pairing

• Majestic: Sorso Verdejo
  Fresh, citrus-driven Verdejo lifts cod’s mild flavour and highlights smoky chorizo and sweet peas.
• Tesco: Tesco Finest Pinot Grigio
  Crisp and gently floral, matches cod’s delicacy and balances spicy, savoury dressing.
• Sainsbury’s: Taste the Difference Albarino
  Bright, saline white brings vibrancy and pairs well with chorizo’s spice and lemon yoghurt.

What can you serve with this

1. Roasted red peppers — Sweet and smoky, they complement the cod and chorizo with extra colour.
2. Simple tomato salad — Juicy, acidic tomatoes provide freshness against smoky sausage and creamy yoghurt.
3. Quick cucumber pickle — Crisp, tangy pickle balances rich dressing and brings crunch.
4. Crusty bread — Handy for mopping up yoghurt and spicy chorizo dressing.

FAQs for Baked Cod with Chorizo and Peas

• Can I use frozen cod? Yes, thaw fully and pat dry before seasoning and baking.
• What’s a good substitute for chorizo? Try spicy salami or use vegetarian chorizo for a meat-free option.
• Can the rice be made ahead? Cook, cool, and reheat gently before serving for best texture.
• Is it gluten-free? Yes, this recipe is naturally gluten-free unless using non-GF chorizo.
• What veggies work instead of broad beans? Use edamame, runner beans, or only peas if you prefer.
• Can I grill cod instead of baking? Yes, grilling gives a nice char, just watch the timing closely.
• Is Greek yoghurt necessary? Any thick, natural yoghurt works well for the lemon sauce.
• How do I know cod is cooked? Fish should flake easily and look opaque inside.

Nutri-score Health Check

The Nutri-Score for baked cod with chorizo and peas is B, thanks to lean cod protein, plenty of vegetables, and moderate amounts of sausage and oil. Some saturated fat comes from chorizo and yoghurt, but overall it’s a balanced plate packed with fibre and vitamins. Nutri-Score is a guide, calculated from ingredients.