Pre-heat your oven to 200 degrees. Cut the new potatoes in half lengthways and place in a roasting tray. Toss in 2 tbsp of olive oil, ¼ tsp of salt and a good grind of black pepper. Pop in the oven for 25 mins.

Peel the onion, remove the ends, cut in half and slice into thin half moon slices. After 15 mins add the sliced onion to the potatoes in the oven, toss together and roast for a further 10 mins.

Whilst the potatoes are cooking, marinate the cod. Zest the lemon and mix with 1 tbsp of olive oil and the smoked paprika. Smear this all over the codand place the fish back in the fridge while you get on with everything else.

Chop the ends off the courgette, cut into six strips lengthways and then cut the strips into 3cm batons.

For the dressing, peel and finely chop the garlic. Pick and roughly chop the parsley leaves. Juice half the lemon. Heat 2 tbsp of olive oil in a frying pan on a medium heat. Add the chorizo and cook for 5 mins until the chorizo is nicely browned. Remove from the heat and stir in the chopped garlic. Add the lemon juice and chopped parsley. Stir well and transfer to a bowl.

Once the potatoes are cooked, remove from the oven and cover with foil to keep warm. Heat your grill to its highest setting and cook the cod for 7-8 mins or until the centre is opaque.

Whilst the fish is cooking, heat a large frying pan until very hot. Add 1 tbsp of oil to the pan and add the courgettes. Allow the courgettes to take on a nice golden brown colour before turning them. This should take around 1 minute. Continue this process until the courgettes are golden brown all over. Season with a good pinch of salt and a generous grind of black pepper.

Juice the other half of the lemon and squeeze over the fish. Serve on a bed of roasted potatoes, red onions and courgette. Finish the dish with the chorizo vinaigrette. Delicious!