Baked Cod with Paprika-Spiced Grains & Chorizo Pea Dressing

Heat the oven to 200°C fan

Line a baking tray with baking parchment. Pat the cod fillets dry with kitchen paper, then lay them on the tray. Season with salt and smoked paprika, drizzle with olive oil and roll the fillets around to coat. Set aside.

Pour boiling water over the peas to defrost them. Finely dice 2 garlic cloves and both shallots. Cut the chorizo into 1cm cubes. Slide the cod tray into the oven and bake for 10–11 mins.

While the cod cooks, make the chorizo and pea dressing. Place a small frying pan over a medium heat. Tip in the chorizo and fry for 5–6 mins until crisp and the oil has rendered. Add the shallots and half the diced garlic. Cook for 2 mins, then splash in the sherry vinegar and add the drained peas. Finely chop the chives and stir through half.

Reserving the chickpea liquid, drain the chickpeas through a fine sieve, setting the liquid aside for the aioli. Heat a lug of olive oil in a medium saucepan and gently fry the remaining garlic until soft. Stir through the chickpeas and smoked paprika. Cook for a couple of minutes until warmed through, then add the grains. Season with salt and black pepper. Cut the lemon into wedges to serve later.

Remove the cod from the oven and then get on with the aioli. Juice the lemon and add, with all the remaining ingredients, to a tall jug. Submerge a stick blender to the bottom and blitz on full power, gently lifting it upwards to emulsify.

Divide the grains between bowls. Top with a cod fillet, a spoonful of aioli and a generous helping of chorizo and pea dressing. Finish with the remaining chives and a lemon wedge.