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)


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

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