This recipe for baked cod with chorizo and lime crumb is a great way to give a big hit of flavour to a lovely piece of fish. Although I’ve used cod, you can substitute haddock or any firm white fish. Make sure you use nice chunky fillets so they don’t overcook while the crust crisps up in the oven.
The fish has a delicious crust made from breadcrumbs flavoured with chorizo, lime, garlic and parsley. Chorizo isn’t exactly health food, but you only need a small amount because it’s such a strong taste. It’s a match made in heaven with fish. The lime zest in the crumb, and the lime juice in the marinade gives the recipe a real zing too! If you’re not keen on lime, you could try lemon instead for a different citrusy twist.
This recipe is also pretty quick to make as well. Although it has a few ingredients in the crust, you really just need to throw them in a food processor and blitz them, which only takes a couple of minutes. Another time-saving option is to make a double batch (or more!) of the chorizo breadcrumb mixture and freeze it for another day.
Baked cod with chorizo and lime crumb – thanks again to the hairy bikers
I’ve adapted this dish from a recipe in The Hairy Bikers’ Eat For Life. I’ve been enjoying quite a few recipes from this book this year. I love spending time in the kitchen, but sometimes you just don’t have the time. I find the Hairy Bikers recipes tend to be really good for relatively simple and quick meals. You could easily make this on a weeknight if you’ve got half an hour to spend on dinner.
- chunky cod fillets, about 150g/5oz each (or other firm white fish)
- 50 grams chorizo
- 50 grams breadcrumbs
- 1 clove of garlic
- 1 tablespoon chopped parsley
- 15 grams Parmesan, finely grated
- 1 lime
- 1/2 teaspoon sea salt
- salt and pepper
- spray oil
- Put the fish in a ziplock bag or non-metallic bowl.
- Grate the zest of half the lime, and squeeze its juice over the fish. Reserve the unused half of the lime for wedges, and chill the covered fish in the fridge.
- Finely slice the garlic, chop the parsley, grate the Parmesan.
- Roughly chop the chorizo and fry gently in a non-stick frying pan for a couple of minutes, stirring regularly. When the fat begins to run, add the breadcrumbs and stir and cook for another 3 minutes. Remove from the heat and leave to cool.
- Preheat the oven to 200C/Fan 180C/Gas 6/390F.
- Blitz the chorizo and breadcrumb mixture in a food processor. Then add the garlic, parsley, Parmesan and lime zest, together with a teaspoon of sea salt and plenty of freshly ground black pepper. Blitz again until the ingredients are thoroughly mixed.
- Spray a baking tray with oil and put the fish in the tray with its marinade. Press the chorizo breadcrumb mixture firmly onto the top of the fish to form a thick crust.
- Bake for 12-16 minutes (depending on thickness of the fish) until the fish is cooked and the crumb is nice and crisp.
- Serve with the reserved lime wedges. It goes nicely with mashed potato and green beans.