- 1 Heat the oven to 200C/fan 180C/gas 6. Put the cod fillets on a lined baking tray and sprinkle the Spanish Fish Rub over them, pressing it into the fish. Keep aside.
- 2 Heat a frying pan over medium heat (with no oil) and then add the chorizo slices. Fry them in their own oils until crisp, then remove them from the pan and keep aside. Add the potatoes to the pan and let them fry for 5-6 mins, turning occasionally. Add a little oil if necessary. Once the potatoes have browned a little, add the peppers and stir fry with the potatoes for 4 mins.
- 3 Put the cod fillets into the oven for 8 mins. Next, stir the Saffron Aioli Mix into the mayonnaise in a small bowl. Keep aside. Now return to the potatoes: Sprinkle the Potato Hash Seasoning into the pan and cook for 3 more mins. When the potatoes and peppers are tender, add the spinach and mix it in so the leaves begin to wilt. Return the chorizo slices to the pan.
- 4 Place a cod fillet onto each plate with a serving of the potato hash. Put a spoonful of the saffron aioli onto each plate for dipping the potatoes into.