Add the cod fillets to a medium/ large baking dish, coat all over in the olive oil, harissa paste, smoked paprika, add the cherry tomatoes to the baking dish, season to taste and bake for 20 minutes, basting once halfway through.

Make the chorizo rice. Heat a large, deep pan, cook the chorizo over a medium heat for 3-4 minutes, until the chorizo is sizzling and releases it’s oils, add the onion, garlic, cook for 3 minutes, until soft. Stir in the rice until combined, add the stock, frozen peas and parsley, bring the pan to a simmer and cook the rice for 10-15 minutes, stirring occasionally to check it isn’t catching at the bottom of the pan. The rice should be fluffy with no excess liquid. If the pan dries out, add boiling water, but careful to not overcook the rice!

Meanwhile, in a medium bowl, mix together the Garlic Lemon yoghurt sauce.

Serve the cod fillets, with the cherry tomatoes over the chorizo rice, baste the harissa oils onto the cod fillets, spoon on the yoghurt sauce and enjoy! I love this dish!