Pan Fried Cod with Cherry Toms, Chorizo & Basil

Ingredients – Serves 2

• 2 cod fillets with skin on
• approx 180g sliced chorizo
• 250g cherry tomatoes halved
• 50ml sherry
• juice of one lemon
• small pack of fresh basil

Method

1. Cook the rice first, as per packet instructions.  Once cooked I rinse it with boiling water and leave it to stand (in the colander) in the pan which helps it to fluff up.
2. In a non stick pan fry off the chorizo over a medium to high heat until the oil is released and the chorizo is cooked.
3. Add the cherry tomatoes along with sherry and continue to cook for a few minutes, then remove from the pan and keep warm.
4. Now add the cod to the pan skin side down and fry for a few minutes on a medium heat.  Then flip the fillets over and add the chorizo and tomatoes back into the pan to cook for the last few minutes.
5. When the cod is cooked to your liking take off the heat and pour over the lemon juice and scatter with the shredded basil.
6. Serve with the rice and your favourite veg or salad.