RECIPE

Crispy Chorizo Cod with Vine Tomatoes

Name: Crispy Chorizo Cod with Vine Tomatoes
Yield: 4

Cook Time

30 minutes

Serving Size

INGREDIENTS

100g chorizo
100g stale bread
2 tsp garlic purée
Half of a lemon, zest only
2 tsp dried mixed herbs
4 cod loins
Sea salt and cracked black pepper
150g vine tomatoes

RECIPE NOTES

Super-speedy and super-simple, this crispy cod dish is ideal for jazzing up your staple midweek meals. Served with seasonal greens or a fresh leaf salad and baby potatoes, it makes a delicious, balanced meal for the family.

INSTRUCTIONS

Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6.

Dice the chorizo into small cubes and fry in a hot pan just until the oil starts to release. Take off the heat and tear the stale bread into the pan. Stir so that the bread soaks up all the oil.

Place the chorizo, bread, garlic purée, lemon zest and dried herbs in a food processor and blend to form a fine crumb.

Place the cod loins on a Le Creuset Ovenware Roasting Tray, season with a little salt and pepper and top with the chorizo crumb. Ensure that the fish is coated well with the crumb. Add the tomatoes to the Roasting Tray and bake in the oven for 20-25 minutes, depending on the thickness of the loins.

Serve with a fresh salad or seasonal greens and baby potatoes.