Baked cod with a chorizo crumb & lemon aïoli
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely, rich smokiness to the meaty cod. Serves 6 Prep 5 mins plus chilling Cook 20 mins 175g cooking chorizo, skin removed,
cut into chunks 50g slightly stale breadcrumbs 25g blanched almonds, toasted
and roughly chopped ½ lemon, zested 1½ tbsp olive oil, plus extra
for the tray 6 boneless, skinless sustainable
cod fillets (about 175g each)
FOR THE AÏOLI
6 tbsp good-quality mayonnaise ½ garlic clove, crushed 2 tsp lemon juice
1 Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and crisps in places. Meanwhile, make the aïoli by combining all the ingredients with some seasoning, then chill until ready to serve.
2 Put the chorizo and the released oils in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest and half the oil, then season and blitz to a crumb.
3 Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly oiled baking tray, then brush with the rest of the oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Chill the crumbed fillets in the fridge for at least 20 mins to firm them up.
4 Bake the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden. PER SERVING 409 kcals, fat 25g, saturates 5g, carbs 8g, sugars 1g, fibre 1g, protein 39g, salt 1g