Chorizo Crust Cod© (serves 2)


  • 2 cod fillets, skinless and boneless (5.2oz-150g approx.)
  • ½ tablespoon lemon juice
  • Zest ½ lime
  • 3.8oz-110g cooking chorizo (diced)
  • 1.7oz-50g wholemeal bread (no crusts)
  • 1 teaspoon garlic puree
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 tablespoon parmesan (grated)
  • ¼ teaspoon mustard powder
  • ½ teaspoon white wine vinegar


  1. Add the cod fillets to a mixing bowl. Add the lemon juice, lime zest and white wine vinegar and coat the fish in it. Cover and pop in the fridge until ready to use
  2. Meanwhile, add the chorizo to a non-stick frying pan and fry for 3 minutes over a medium/high heat. Add the bread in torn pieces and continuously stir for a further 2 minutes to soak up the juices. Tip onto a plate and set to one side to cool
  3. Place a large sheet of baking paper onto the roaster and set to one side. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  4. Transfer the chorizo and bread to a food processor and blitz. Add the garlic, parsley, parmesan, pepper and mustard powder and blitz again until well combined
  5. Remove the fish from the fridge and transfer onto the roaster on top of the baking paper. Pat the chorizo mix firmly on top of each fillet of fish and pop into the oven on the middle shelf for 18 minutes.
  6. After 18 minutes- place the roaster on the top shelf of the oven and roast for a further 5 minutes. Remove from the oven and allow to rest for a couple of minutes before serving with sides of your choice

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