Crispy Chorizo Cod with Vine Tomatoes

Jazz up your mid-week meals with this wholesome and delightfully smokey cod recipe. Served with seasonal greens or a fresh leaf salad and baby potatoes, it makes a delicious and balanced meal for the family.

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

METHOD

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 28x22cm Le Creuset Ovenware Medium Shallow 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.