With the approach of Valentine’s day, I thought I would share with you one of my favourite meals for two – my baked cod with chorizo crumb. It’s an incredibly fuss-free dish that is perfect for two people to enjoy with a cold glass of pinot grigio.
However, truth be told our valentines day rarely involve me being creative in the kitchen. Here in Scotland, the supermarkets offer some delightfully delicious meal plans, designed specifically for the special day. Sometimes I like a night off, and Valentine’s Day is it!
Typically, our Valentine’s Day involves old sci-fi movies, a glass of wine, and an easy dinner. Although I don’t particularly buy into the flowers and cards aspect of the day, I do think it’s a nice wee reminder to spend mindful time with the people you care for. But, let’s get back to my cod with chorizo crumb.
However, if you’re wanting to cook something special than you can’t go wrong with baked cod with chorizo crumb. Cod is one of the milder fish available and doesn’t leave a fishy smell or after taste. It also absorbs flavours wonderfully, quite similar to salmon in that respect, meaning a chunky, well flavoured, fillet of fish.
Regarding the chorizo crumb, don’t feel that you need to cook the chorizo for too long, as it will continue to cook in the oven. As long as it has a bit of colour, and has released some of its spicy oils into the pan, you’ll be fine. The breadcrumbs soak up all these oils meaning no flavour is lost.
Let’s talk Ingredients…
Cod: This fleshy white fish is available at most supermarkets or fishmongers. If you live in Australia, I would recommend replacing the cod with Barramundi.
Chorizo: A spicy red sausage, similar to salami, but much more flavoursome. When cooked it releases pepper-spiced oils which are simply divine. You can buy chorizo pre-diced or whole at most supermarkets, although you may have to check the International Foods aisle.
Breadcrumbs: These can be gluten-free, golden, or panko. As long as you use the dry variety and not fresh breadcrumbs, you’ll be fine.
Vegetables: Although I specify potatoes and peppers, you can swap these out for any vegetables you would like. Carrots, sweet potatoes, red onions, is another option if you’re not a fan of my suggestions.
Baked Cod with Chorizo Crumb
- 1 tbsp olive oil
- 200g potatoes, roughly diced
- 2 peppers, roughly diced
- 100g shallots, peeled
- 10 large pitted olives
- 200g cod fillets
- 50g chorizo, diced
- 2 tbsp breadcrumbs
- 1 tbsp grated parmesan cheese
- Preheat oven to 200C, and line a roasting tray with parchment paper.
- Cover potatoes in cold, salty water and bring to the boil. Boil for five minutes, remove from heat and drain.
- Toss together the potatoes, peppers and shallots with the olive oil and a large pinch of salt.
- Arrange vegetables on the parchment paper in a single layer, and then bake in the hot oven for one hour, turning halfway through.
- Over medium heat, cook the chorizo in a skillet until dark red and the oils have emulsified. Add the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the fats.
- Transfer chorizo and breadcrumbs to a food processor, and add the parmesan cheese. Pulse 4-5 times or until you have a crumb-like texture.
- Spoon the chorizo crumb onto the fish, pressing it firmly into the flesh.
- Remove the vegetables from the oven, and carefully arrange the cod fillets on top of the vegetables.
- Return to oven for 10 minutes.
- Next, add the olives to the baking tray, and cook an additional 10 minutes.
- Remove from the oven, and serve hot.
Amount Per Serving: Calories: 416Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 500mgCarbohydrates: 43gFiber: 5gSugar: 8gProtein: 35g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.