Mozzarella & orange salad with coriander seed dressing
Team creamy Italian cheese and fruity citrus with coriander seeds and mint for this quick dinner party starter
Baked cod with a chorizo crumb & lemon aïoli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 175g cooking chorizoskin removed, cut into chunks
- 50g slightly stale breadcrumb
- 25g blanched almondtoasted and roughly chopped
- zest ½ lemon
- 1 ½ tbsp olive oilplus extra for greasing
- 6 boneless, skinless sustainable codfillets (about 175g each)
For the aioli
- 6 tbsp good-quality mayonnaise
- ½ garlic clovecrushed
- 2 tsp lemon juice
Nutrition: per serving
- kcal409
- fat25g
- saturates5g
- carbs8g
- sugars1g
- fibre1g
- protein39g
- salt1g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
