5 pounds of small Idaho® red or fingerling potatoes, halved
3 tablespoons olive oil
¼ teaspoon salt
1 pound cod fillet
½ pound chorizo, cut into bite-sized pieces
1 cup cherry tomatoes
3 bell peppers, sliced
1½ white onion, thinly sliced
1 lemon, sliced
⅓ cup olives (back and/or green)
1 clove garlic, minced
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
2 tablespoons cornstarch
½ teaspoon smoked paprika
Adjust the oven rack to a third of the way from the top. Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup, if using.
Add the potatoes, along with 2 tablespoons of oil, salt, and black pepper into a large bowl. Toss to mix well. Spread onto the baking sheet. Bake for 15 minutes.
Meanwhile, prepare the other ingredients. Whisk all the sauce ingredients in a small bowl with 2 tablespoons of water. Heat in microwave for 30 seconds. Stir to dissolve the sugar and mix well. Microwave for another 30 seconds, and stir again. The sauce should thicken enough to coat the back of a spoon.
Toss the tomatoes, peppers, and onions with the remaining 1 tablespoon of oil.
When the potatoes are ready, transfer the fish on top of them and spread lemon slices on top of the fish. Arrange the chorizo, tomatoes, peppers, onions, and olives around the fish.
Turn on the broiler. Return the baking sheet to the oven and broil for 5-6 minutes, until the fish is almost cooked through and the veggies are charred. Drizzle the sauce over the fish and the veggies. Broil for another 1-2 minutes to let the sauce thicken.