Dinner is bound to go swimmingly with this fish dish that’ll transport you to the warmer climes of the Mediterranean. Why not check out our tried-and-tested review to find the best air fryer and give this recipe a whirl in an energy-saving, time-saving alternative to an oven.


  • 120g Chorizo diced
  • 1 Onion diced
  • 400g tin of chopped Tomatoes
  • 50g Pitted black olives sliced
  • 1tbsp Capers
  • 150ml Chicken stock
  • 4, approx. 500g Cod loins
  • 1tbsp Extra virgin olive oil
  • 50g Breadcrumbs
  • 1 Garlic clove crushed
  • 1tbsp Fresh parsley finely chopped


  • STEP 1

    Preheat the oven to 200°C/Gas Mark 6. Heat a large pan and fry the chorizo and onion for 4-5 minutes. Add the tomatoes, olives, capers and stock. Bring to the boil, simmer for 5 minutes, then transfer to an ovenproof serving dish. Flatten with the back of a spoon.

  • STEP 2

    Nestle the cod loins into the tomato sauce and bake in the oven for 15-20 minutes.

  • STEP 3

    Meanwhile, heat the oil in a small frying pan and fry the breadcrumbs and garlic for 1-2 minutes until golden and crispy. Stir in the parsley. To serve, sprinkle the breadcrumbs over the cooked cod.

Recipe and image courtesy of Tarantella, tarantellauk.com.