Roast Cornish cod with samphire, lemon purée and chorizo foam

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


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