Preheat the oven to 180°C (350°F). Chop the tomatoes into rough chunks, leaving any smaller varieties whole or halved. Chop the bell peppers into similarly sized chunks. Cut the chorizo into half moons or small chunks.
750 g heirloom tomatoes, 2 bell peppers, 75 g chorizo
Toss all of these ingredients together into a large tray and sprinkle with ¼ teaspoon each of hot smoked paprika and dried oregano. Drizzle with 2 tablespoons of oil and season with salt and pepper to taste. Bake in the oven for around 20 minutes until softened.
¼ teaspoon hot smoked paprika, ¼ teaspoon dried oregano, 2 tablespoons rapeseed or olive oil
Cut the cod loin into two pieces. Sprinkle with a little more smoked paprika and oregano, salt and a drizzle of oil. Rub the spices and oil into the fish. Place onto the softened tomatoes and return to the oven for 10-15 minutes, or until cooked through.
300 g skinless cod loin, salt and pepper
Serve topped with fresh basil leaves and a chunk of good crusty bread.
a few sprigs of basil, good crusty bread
If you don't have hot smoked paprika, simply substitute sweet smoked paprika and a few chilli flakes. And if you don't fancy the heat, just use sweet smoked paprika by itself.