Crispy Chorizo Cod
Servings Prep Time
2People 10minutes
Cook Time Passive Time
15-20minutes 30minutes refrigeration
Servings Prep Time
2People 10minutes
Cook Time Passive Time
15-20minutes 30minutes refrigeration
Ingredients
Instructions
  1. Chop the chorizo into chunks and cook in a small pan over a medium heat. Once the oils have been released and it starts to crisp take off the heat.
  2. Put the chorizo in a food processor and pulse until it turns to very small chunks. Add the bread and pulse again until you get a crumb consistency.
  3. Add the almonds, lemon juice, zest and oil, then pulse again until well combined.
  4. Place the cod on a baking tray or dish lined with foil and brush with oil. Scoop the bread crumb mixture onto the fish evenly and push down with the back of the spoon. Place the fish in the fridge for 30 minutes to set (see recipe notes).
  5. Meanwhile heat the oven to 200C/180C fan/gas 6. Once the fish has chilled, bake it for 15-20 minutes or until the fish has cooked and the chorizo crust is golden.
  6. Serve with sweet potato wedges and greens.
Recipe Notes

Bread – Feel free to use whatever bread you have to hand. I chose to used seeded wholemeal bread. You could also use a gluten free option too.

Fish – Any white fish can be used, it doesn’t have to be cod. We had Pollock fillets that needed using up, so I used those. They are also a bit cheaper than types of fish.

Refrigeration time – 20 minutes is probably the least amount of time the fish will need to set, however you can leave for longer than 30 minutes as well. I made my crust in the morning and left the fish to set in the fridge while I was out all day.