Place the shallots, tomatoes and leek pieces onto a baking tray. Drizzle over the oil, and toss gently with your hands to coat.
Place the cod fillets onto the try, then make the chorizo crust.
Place the small pieces of chorizo into a cold frying pan and turn the heat to medium high.
Move the chorizo occasionally, and be sure to stay close by.
You want the bright orange oil to start rendering out of the meat, but you don;t want to get the chorizo crispy at all.
When there is a little puddle of oi in the pan, remove it from the heat.
To the cooked chorizo, add the breadcrumbs and parsley and stir together well.
Use a spoon to coat each piece of fish with the crust. Some will fall off and into the pan which is just fine. It will flavour the veggies too.
Place the baking tray into the preheated oven, and cook for 25-30 minutes, or until the centre of the thickest part of the fish reaches or exceeds 60C (140F).
Serve the cod along with the roast veggies and enjoy!
Please enjoy my recipe! Jane | hedgecombers.com