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Chorizo Crusted Cod

Chorizo Crusted Cod

Hairy Bikers Chorizo Crusted Cod serves 2


2 x 150g thick white fish fillets, such as haddock or cod, skinned

Freshly squeezed juice and finely grated zest of ½ small lime


50g chorizo sausage, skinned (if necessary) and cut into 1.5cm slices

1 thick slice of bread, crusts removed

½ garlic clove, finely sliced

8g bunch of flatleaf parsley, leaves roughly chopped

½ tbsp finely grated Parmesan cheese

Pinch of salt

1 tsp extra virgin olive oil

extra lime wedges, to serve

freshly ground black pepper

choice of side ideas; mashed potatoes, mini roast potatoes, sugar snap peas, sliced courgette (saute in pot with a little olive oil and squeeze of tomato puree for 15mins).


  1. Put the fish in a non-metallic bowl and sprinkle the lime juice over it. Toss lightly, then cover and chill while you make the crust.
  2. Lightly mist a medium non-stick frying pan with oil and fry the chorizo over a medium heat for 1–2 minutes or until the fat begins to run, stirring regularly. Tear the bread into pieces (you should have about 30g after you’ve removed the crusts) and add it to the pan. Toss the bread with the chorizo and cook for 3 minutes more until the pieces are stained all over with the red fat, stirring. Tip it all on to a plate and leave to cool for 10 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  3. Transfer the bread and chorizo to a food processor and blitz into crumbs. Add the garlic, lime zest, parsley, Parmesan, a teaspoon of the salt and lots of freshly ground black pepper, then process again to combine the ingredients thoroughly.
  4. Lightly mist a baking tray with oil and put the fish, skin-side down, on the tray with the marinating juices. Spoon the chorizo mixture on top of the fish fillets and press it on firmly. Bake for 15–18 minutes until the fish is cooked and the crust is crisp.
  5. Put the fish on warm plates, drizzle with the olive oil and sprinkle with a little more salt if you like. Serve with lime wedges for squeezing. This fish goes very well with creamy mash and a few green beans, sugar snap peas or other green vegetables.

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