- 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
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
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, lemon zest, 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.