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Chorizo Crumbed Cod Traybake

Prawns

  • Serves 4

  • 20 mins prep / 55 mins baking

Ingredients

  • 4 x 175g Cod

  • 500g of baby new potatoes

  • 120g chorizo, chopped

  • 75g breadcrumbs

  • 300-400g baby sweet peppers

  • 100g pitted green olives, halved or sliced

  • Grated zest and juice 1 lemon

  • 25g manchego cheese, grated

  • 1 tbsp olive oil

  • Chopped fresh flat leaf parsley to serve

Method

  1. Preheat your oven to 220°C/200°C fan/gas 7. In a warm roasting tin, lightly toss the baby potatoes in the olive oil, season with salt, pepper and chilli flakes and then transfer to the oven to roast for 25 minutes.

  2. Whilst the potatoes are roasting, heat a non-stick frying pan, and add the chorizo and cook for 4-5 minutes until it has released most of its oil. Then add the breadcrumbs, and cook for another 3-4 minutes until crisp.

  3. Transfer the chorizo and breadcrumbs to a food processor, and add the lemon zest and manchego cheese, and blend until you get fine crumbs.

  4. Add the peppers to the roasting tin, and toss to coat in the oil, then roast for 15 minutes more.

  5. Toss the Cod in the lemon juice, and then generously spoon over the chorizo crumb, pressing down to make a crust on top of each piece. Place the fish on top of the vegetables in the roasting tin, then return to the oven for another 10-15 minutes. Scatter the olives and parsley and serve with a final squeeze of lemon juice.

Top Tip – Get adventurous with seasonal vegetables, and add in your favourites to make this dish even more delicious! Asparagus, Tomatoes or Courgette would perfectly compliment our Fresh Wild Irish Cod.

Method

  • Preheat your oven to 220°C/200°C fan/gas 7. In a warm roasting tin, lightly toss the baby potatoes in the olive oil, season with salt, pepper and chilli flakes and then transfer to the oven to roast for 25 minutes.
  • Whilst the potatoes are roasting, heat a non-stick frying pan, and add the chorizo and cook for 4-5 minutes until it has released most of its oil. Then add the breadcrumbs, and cook for another 3-4 minutes until crisp.
  • Transfer the chorizo and breadcrumbs to a food processor, and add the lemon zest and manchego cheese, and blend until you get fine crumbs.
  • Add the peppers to the roasting tin, and toss to coat in the oil, then roast for 15 minutes more.
  • Toss the Cod in the lemon juice, and then generously spoon over the chorizo crumb, pressing down to make a crust on top of each piece. Place the fish on top of the vegetables in the roasting tin, then return to the oven for another 10-15 minutes. Scatter the olives and parsley and serve with a final squeeze of lemon juice.
  • Top Tip – Get adventurous with seasonal vegetables, and add in your favourites to make this dish even more delicious! Asparagus, Tomatoes or Courgette would perfectly compliment our Fresh Wild Irish Cod.
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