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