Codfish Loin with Chorizo

A vintage Gordon Ramsay cod fillets recipe, which appeared in his regular feature in The Times on Saturday.

Ingredients:

• 4 tbsp Olive Pomace Oil Cotoliva
• 4 x 175g Salted Codfish Loin Palamos
• 8 cherry tomatoes, quartered
• 125g Chorizo Cocktail Dalat Deli, sliced
• 4 tbsp dry sherry
• 8 large fresh basil leaves (coriander works well too)
• Sea salt and freshly ground pepper
• 1 lemon

Method:

• Preheat the oven to 180°C/350°F/Gas 4. Drizzle some oil into four heatproof dishes and place a cod fillet in each one. Divide the tomatoes, chorizo, sherry and remaining olive oil between the dishes. Lay a couple of basil leaves on top and season well.
• Cover each dish tightly with foil and bake for 10–20 minutes, depending on the thickness of the fish, until it is cooked; prod with a fork to ensure the fish is tender and cooked through. Remove the foil and squeeze a little lemon juice over.
• Serve with buttered cabbage, cavolo nero, spinach or whatever you fancy, and a rich white, lightish red or rosé.