Tartar sauce to serve. Heat the oven to 100*C/225*F. Heat one TBS of olive oil in a skillet over medium heat. Add the onion, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until the onions are soft and translucent. Set aside. Cut the fish into large chunks. Pulse in a food processor to coarsely chop.. 1 tbsp of Cajun spice mix. 1 egg, beaten. 2. Shape into eight fish cakes and transfer to the fridge for 30 minutes to firm up. 3. Preheat a grill or char the red and orange peppers over a naked flame, then skin and remove the stalks and seeds. Do the same for the chillies for garnish. 1 bell pepper, orange.
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In to a large mixing bowl combine mashed potato, flaked cod, peas, garlic, chorizo, sliced spring onion, chopped dill crushed coriander seeds. season with salt and pepper; 5 Step 5 Split the mix into 6 even balls and flatten to form a burger shape; 6 Step 6 Dust in the flour and fridge for 1 hour. 7 Step 7. Mix the potatoes, pepper, oil, lemon juice and paprika in a bowl. Spread the veg over a baking tray and place in the oven for 20 minutes. Pat the cod dry and season well. Add the chorizo, tomatoes, and olives to the baking tray and nestle the cod fillets in amongst the veg. Return to the oven for 15 minutes.
