Baked cod with a chorizo crumb & lemon aïoli

Baked cod with a chorizo crumb & lemon aïoli

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(7 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 6
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod

Nutrition and extra info

  • without the aioli

Nutrition: per serving

  • kcal409
  • fat25g
  • saturates5g
  • carbs8g
  • sugars1g
  • fibre1g
  • protein39g
  • salt1g
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Ingredients

  • 175g cooking chorizo, skin removed, cut into chunks
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 50g slightly stale breadcrumb
  • 25g blanched almond, toasted and roughly chopped
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1½ tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 boneless, skinless sustainable cod fillets (about 175g each)
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

For the aioli

  • 6 tbsp good-quality mayonnaise
  • ½ garlic clove, crushed
  • 2 tsp lemon juice

Method

  1. 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.

  2. Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.

  3. 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.

  4. 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.

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Comments (13)

ESStan's picture
5

One of our favourites, very tasty. We just follow the recipe and find it works well.The topping keeps the fish moist. Its good with the 'Green beans & spring onions with tarragon' recipe.

SueChef1's picture
3.75

Tasty....served with broccoli/sugar snaps/ red onion stir fry and new spuds roasted in their skins; by mistake put all the oil in with the chorizo/almond/lemon zest mix, but it made it much easier to handle so was quite pleased with the result. The aioli topping really made a difference - as others have commented, I think extra lemon/lime is a good idea.

w0mble's picture
5

Made this last night and it was delicious and went down very well! Used frozen cod fillets that had only partially defrosted but could be cooked from frozen and cooked in the oven for about 18 mins (missed out the firm up in the fridge step - p.s. surely this should be included in prep time! - and cooked on a grill tray so the rest of the defrosting wouldn't make them soggy). Also left out the almonds because, meh, effort! Served with the aioli (using Waitrose fresh mayo as a - delicious - base), Jersey Royals, asparagus, mange tout and sugar-snap peas. Quite the taste of spring!

jillbrain's picture

Made this last night, loved it. Followed recipe, although only serving 3 so the topping was nice and thick which I think kept it moist. Served with crushed, roasted new potatoes, carrots, mangetouts and French beans.

tydrawirafon's picture
5

I've made this a few times now and we are never disappointed. We use thick cod loins...the only difference is I do lime in the garlic mayo dressing. Served with green veg and a couple of new potatoes it really is a keeper of recipe.

Kamillanlarsen's picture

This was delicious! Didn't add the almonds as I'm not a big fan. Added fresh rosemary and thyme to the crumb and it worked really well. Will definitely make again.

looney's picture

I love fish and love chorizo but there was something about this recipe I did not like. The crumb was over dry and too lemony and I love lemon too. Tried a little of the leftover crumb on a chicken the next day and it spoiled that too. Would not have this again.

peterandjane96's picture

Forgot to rate!!

peterandjane96's picture

Really loved this recipe! So tasty and easy, perfect for a Friday night supper

hilaryys's picture
2

Didn't really enjoy this much at all - I like all the ingredients but the combination didn't work for me. Maybe I overcooked the chorizo but it totally overpowered the normally sweet taste of the cod. I also think the recipe should specify chunky cod fillets - thinner ones don't work so well and spoil the over-all look of the dish.

hilaryys's picture
2

I really didn't like this much. I like all the ingredients but the combination just didn't do it for me. Maybe I overcooked the chorizo but there was a bitterness about the whole dish that completely eradicated the cod's usual sweetness. I do think that the recipe should specify chunky cod fillets too - thinner ones don't keep their shape and that spoils the look of the dish.

eleanormayo's picture
4

Made this for friends at their house, so had to improvise slightly and use a hand blender to make the crumbs (not to be advised!) but the end result was still good! I cheated and bought a garlic mayonnaise which I just added the lemon to.

allysoncooking's picture

I made this recipe last night for friends, it was very easy and very tasty.

Allyson

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