Super-fast and super-simple, this crispy cod dish is perfect for spicing up your midweek meals. Served with seasonal green vegetables or a fresh salad and baby potatoes, it makes a delicious and balanced meal for the whole family.
Cut the chorizo into small cubes and fry it in a hot pan until the oil starts to release. Remove from heat and roughly chop the stale bread in the pan, stirring to ensure the bread absorbs all the oil.
Place the chorizo, bread, garlic puree, lemon zest, and dried herbs in a food processor and blend to obtain a crumb mixture.
Place the cod fillets on the roasting pan, season lightly with salt and pepper, then cover with the chorizo bread crumbs, ensuring they adhere well to the fish. Add the tomatoes to the pan and bake in the oven for 20-25 minutes, depending on the thickness of the fillets.
Serve with a fresh salad or seasonal green vegetables and baby potatoes.
To finish, Cook's notes: sometimes, cod can be expensive and come from unsustainable sources, so talk to your fishmonger before buying cod fillets. And remember that the fish fillets should be relatively large; otherwise, the cooking time will be significantly altered. Always try to buy sustainable fish based on the time of year you are cooking this dish. The Marine Conservation Society (MCS) website is an excellent resource when you need advice on sustainable seafood purchasing.
0 servings
4
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