Cod with Chorizo

Method

Start by making mashed potatoes. Peel the potatoes and cut them into slices. Boil the potato slices until tender, mash them, and stir in milk and butter to achieve the desired consistency. Season with salt and pepper.
Meanwhile, as the potatoes cook, dice the chorizo into small cubes, finely chop the parsley, remove the seeds from the pomegranate, and grate the lemon zest.
Heat a little neutral oil in a frying pan and fry the chorizo cubes until crisp, saving the rendered fat.
Combine the sausage with pomegranate, parsley, and lemon zest.
Divide the cod fillet into portions and pat dry. Lightly sprinkle with salt.
Heat the pan with the chorizo fat over medium-high heat, adding more neutral oil if necessary.
Cook the cod with the skin side down, or skinless side if preferred. Let the fish rest in the pan until it develops a nice golden crust and is cooked two-thirds through.
Serve the cod with mashed potatoes and the chorizo mixture.