I don’t often get the opportunity to cook with fish so when I do I go all out for big, meaty indulgences. Here I’m using one of my favourite ingredients, chorizo, to lend some poke to the flaky white fish. Parsley adds a welcome freshness and helps round out the flavours.
Cod with a chorizo crust:
300g piece of cod loin
Handful of breadcrumbs
200g chorizo, diced
1 teaspoon parsley
- Preheat the oven to 180°C. Fry the chorizo in a little oil until browned. Don’t drain the pan, but put half the chorizo in a food processor with the breadcrumbs and parsley. Whizz until you have rust-coloured rubble. Taste (be careful here, I could easily eat a mountain of this on its own), maybe adding a splash of red wine vinegar if you think it could handle it.
- Press one side of the cod loin into the breadcrumbs, packing them densely. Fry in the same pan as before on the breadcrumb side until browned (about 4 minutes), then pop the pan in the oven for another 8 minutes. The cod will be ready when it flakes apart when squeezed between your fingers.
- After removing the pan from the oven, toss the remaining chorizo in the pan to warm through, and serve with wild rice and creme fraiche.