Roast Cornish cod with samphire, lemon purée and chorizo foam

Lemon and chorizo make the perfect partners for these delicately cooked cod fillets.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the roast cod

  • 1 large or 2 medium fillets of cod, skinned
  • 4g salt for every 100g fish
  • 1 tbsp smoked paprika
  • drizzle olive oil
  • knob of butter
  • ½ lemon, juice only

For the fish stock (makes 1 litre/1¾ pints)

  • 100g/3½oz butter
  • 100g/3½oz onions, finely chopped
  • 100g/3½oz leeks, finely chopped
  • 100g/3½oz celery, finely chopped
  • 1kg/2lb 4oz fish carcasses (preferably turbot or lemon sole), chopped and rinsed in running water
  • 10g white peppercorns

For the roasted peppers

For the lemon oil

For the chorizo foam

For the lemon purée

To finish