Baked cod with a chorizo crumb & lemon aïoli

Baked cod with a chorizo crumb & lemon aïoli

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(16 ratings)

Prep: 5 mins Cook: 20 mins


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



    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



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

  • 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)



    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


  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, questions and tips

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28th May, 2020
This is really good. Added to my regular recipe collection. So easy and was utterly delicious. Especially good for those in the household who are meat-eaters and maybe don't get too excited at the prospect of fish for dinner...... the addition of the chorizo takes the edge of that for them. The crumb was really tasty, and the aioli was lovely too, I will use that in other dishes.
29th Apr, 2020
Delicious and super quick and easy! Will definitely add this To my collection of recipes!
24th Sep, 2018
Unfortunately the chorizo topping overpowered the delicate fish. The fish tasted very bland in contrast to the very spicy topping. It somehow didnt go together and didn’t balance each other out.
rofrano's picture
1st Sep, 2018
Having a bit of a chorizo craze at the mo, trying out lots of recipes. This one is a banker for sure. Followed the recipe exactly as it was the first time of making. Delicious! Used cod loin. Totally loved the aioli.
6th Jan, 2016
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.
8th Oct, 2015
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.
24th Apr, 2015
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!
10th Mar, 2015
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
6th Sep, 2014
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.
2nd Aug, 2014
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.


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