Tip the chorizo into a frying pan
and cook over a medium heat until
it releases its oil and becomes crisp
in places. Meanwhile, make the aïoli:
stir together the ingredients with
some seasoning, then chill.
Put the chorizo and its oil in a food
processor and pulse until broken into
small chunks. Add the breadcrumbs,
almonds, lemonzest, seasoning and
half the olive oil, then blitz to a crumb.
Heat oven to 200C/180C fan/gas 6.
Put the cod fillets on a lightly greased
baking tray, then brush with the
remaining oil. Heap the crumbs onto
the fish and pat down so that the fillets
are well covered. Let them firm up in
the fridge for at least 20 mins.
When you’re ready to cook, pop 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.