Chorizo Crusted Cod

I’m sure you can imagine how heartbroken I was when I, a massive lover of fish, found out that my boyfriend is not a huge fan. When I say not a huge fan I mean he’ll only eat tiny prawns on top of iceberg lettuce and drenched in shop bought seafood sauce. Grounds for divorce, I know!

So I’ve taken it upon myself to change his mind and show him that fish, if cooked right, is actually delicious. After our holiday to Portugal last year he was most definitely more open minded after trying the delicious offerings of fresh prawns, monkfish kebabs and beautiful Mediterranean seafood cataplana. So with inspiration from a friend and the Hairy Bikers I decided to add the amazing spicy Spanish sausage to an old chip shop favourite to create “posh fish, chips and peas”, and it went down a storm!

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(Enough for 2 people)

You’ll need:

For the fish…

2 thick(ish) fillets of cod or haddock – I used cod.

Freshly squeezed juice and zest of 1 lime

Around 80g spicy chorizo sausage

1 garlic clove (I use lazy garlic)

A handful of flat leaf parsley

1 tablespoon of grated parmesan cheese

2 slices of white bread

Sea salt & pepper

Olive oil

For the peas…

A mug and a half of frozen peas

A knob of butter

Finely diced shallots

Baby leeks

Garlic

Fresh mint

2 teaspoons of mint sauce

This is how we do it…

Grate the zest of the lime and then juice it. Put the fish in a bowl and sprinkle over half of the lime juice. Cover and put in the fridge whilst making your crust.

Fry the roughly chopped chorizo in a frying pan for 1-2 minutes or until the oil starts to run out into the pan. Roughly tear the bread and throw into the pan with the chorizo so it soaks up the yummy, spicy juices. Once coated leave to cool for 10 or so minutes. In the meantime cook your peas as per pack instructions and minus a minute (they need to be just cooked through.)

Pre-heat your oven to 180 degrees.Put your chorizo and bread into a food processor and blitz until it’s of a crumb texture. Add the garlic, lime zest, rest of the lime juice, parsley salt and a good season of salt and black pepper and whiz again.

Put the fish skin side down on a lightly oiled baking tray. Spoon the chorizo mix onto the top of the fish and press down firmly to form a crust. Put into the oven and cook for 15-20 minutes, or until the crust is browned.

Melt a little knob of butter in a small saucepan and add the shallots, cook for a minute before adding the garlic and finely diced baby leeks and cook for another 3 or 4 minutes before adding a handful of fresh mint. Add the peas and the mint sauce and cook for another few minutes and add more mint if you like yours super minty.

Serve with homemade skin on wedges! Delicious 🙂

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It’s safe to say this was a huge hit with my other half! He’s definitely on his way to a fish convert.

Have you got any fish ideas to help with the seafood persuasion?

                                      aimee

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