Roasted Cod with Chorizo and Hot New Potato Salad | George Foreman Grills

Ingredients

• 2 x 200-250g cod fillet portion
• ½ chorizo ring, cut in half lengthways
• 1 bunch watercress to serve
• 6-8 new potatoes, boiled in salted water until almost cooked through
• 1 tbsp grain mustard
• 1-2 spring onions, finely sliced
• Olive oil
• ¼ bunch fresh flat leaf parsley, finely chopped
• 1 shallot, finely diced
• ½ tsp tomato puree
• 2 tomatoes, deseeded and chopped
• 2 tsp sherry vinegar
• 2 tbsp olive oil
• Salt and pepper