Preheat your oven to 400°F (200°C). Pat your cod fillets dry with a paper towel. This step is crucial if you want that golden, slightly crisp exterior. Season generously with salt, pepper, and smoked paprika. Drizzle with olive oil and gently rub the seasoning into both sides.

Heat an oven-safe skillet over medium-high heat and add a splash of olive oil. Once hot, place the cod fillets presentation side down and sear for 2 minutes without moving them—this builds a light crust. Flip the fillets gently, add a few lemon zest shavings on top, and immediately transfer the pan to the oven. Roast for about 8-10 minutes, or until the fish flakes easily with a fork. This is a prime example of how simple oven baked cod can be elevated with technique and a few flavorful additions.

While the cod roasts, heat a small sauté pan over medium heat. Add the diced chorizo (no oil needed; it’ll release plenty of its own fat) and cook for about 4-5 minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside on paper towels to drain. This crispy chorizo will be your flavorful topping—almost like a spicy chorizo dressing.

In the same pan you used for the chorizo, leave about a teaspoon of the rendered fat. Add olive oil if needed. Toss in the shallot and garlic, cooking until fragrant and translucent, about 1-2 minutes. Add the peas, a pinch of salt, and stir everything together. Cook until the peas are warmed through and glossy, around 3 minutes. Stir in the butter and chopped mint at the end for a fresh twist.

In a small bowl, whisk together Greek yoghurt, lemon juice, olive oil, grated garlic, and a pinch of salt. This yoghurt recipe complements the spiced chorizo beautifully and cools the palate between bites of the spicy cod dish.

Plate the cod fillets on top of a bed of sautéed peas. Sprinkle over the crispy chorizo bits. Drizzle with the lemony yoghurt sauce or serve it on the side. Add a wedge of lemon and a final sprinkle of zest for that last hit of brightness.