Method:

1. Marinade the vegetables; put the chopped vegetables and bruised rosemary sprigs into a bowl. Sprinkle with 115g olive oil and mix
2. Peel the potato, then cut into cubes and set aside
3. Take the filleted cod and score the skin side. Sprinkle a pinch of salt onto the skin and leave for 5 mins
4. Slice half the chorizo into small discs and cube the rest
5. Heat 3 pans on medium to high heat
6. In one pan add olive oil along with the cubed potato until crisp and golden
7. Add the marinating vegetables to a second pan and cook for 5 mins until soft, before adding to serving plates
8. Use the same pan and oil to cook the chorizo until golden
9. Remove excess moisture from the cod skin and add the fillets to a third hot pan with olive oil, cooking skin side down for 2 mins. Turn over and cook for another few minutes.
10. Sprinkle the chorizo cubes over the vegetable mixture, lay over a cod fillet to each and top with 5-6 slices of chorizo

Tom's top tip: Bash the sprigs of rosemary with a rolling pin to release the flavour.