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Cheesy Chorizo Crusted Cod
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Cheesy Chorizo Crusted Cod

Cheesy Chorizo Crusted Cod

with Roast Potatoes, Asparagus and Aioli

We love a good Chorizo Cod with Potatoes and Asparagus and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Fish
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

10

Panko Breadcrumbs

2

Cod Fillets

(Contains Fish)

60

Chorizo

200

Asparagus

½

Garlic Clove

1

Flat Leaf Parsley

½

Lemon

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2

Mayonnaise

450

Potatoes

Not included in your delivery

1

Olive Oil for the Crumb

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Nutritional information

Energy (kcal)680 kcal
Energy (kJ)2845 kJ
Fat38 g
of which saturates8 g
Carbohydrate47 g
of which sugars4 g
Protein40 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Bowl
Garlic Press
Grater
Grill Pan
Plate

Instructions

Cook the Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Make the Crumb
2

Finely chop the flat leaf parsley (stalks and all), zest and halve the lemon and roughly chop the chorizo. Pop the chorizo, breadcrumbs and olive oil for the crumb (see ingredients for amount) into a bowl. Add the cheese, lemon zest, half the parsley and a grind of pepper. Mix together.

Cook the Cod
3

Put three-quarters of the mayonnaise into a bowl (set aside). Line a baking tray with baking paper and lay on the cod fillets. Spread the remaining mayo on top of the cod pieces, then spoon over the chorizo crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after touching raw fish! Roast on the middle shelf of your oven until the crumbs are golden and the fish cooked, 10-15 mins. IMPORTANT: The cod is cooked when opaque all the way through.

Make the Aioli
4

Peel and grate the garlic (or use a garlic press). TIP: Use less garlic if you don't love raw garlic. Put the garlic in the bowl with the mayo and remaining parsley. Squeeze in a little of the lemon juice, season with salt and pepper and mix everything together. Leave to the side.

Steam the Asparagus
5

Chop off and discard the bottom 2cm of the asparagus. Halve the asparagus widthways. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the asparagus and season with salt and pepper. Fry for 1 minute, then add a splash of water and cover the pan with a lid or some tin foil. Immediately turn the heat to medium and steam until the asparagus is tender, 4-6 mins, then remove from the heat.

Serve
6

Serve the cod on plates with the potatoes and asparagus alongside. Add a spoonful of the aioli. Chop any remaining lemon into wedges and serve alongside. Enjoy!