This dish comes from The Hairy Dieters and is such a great simple weekday dinner. The chorizo flavour in the breadcrumbs just makes it so magical. I served this with some mashed potato (combined with creme fraiche) and a selection of greens.
4 x 150g thick white fish fillets, such as haddock or cod, skinned (I used frozen cod)
Freshly squeezed juice and finely grated zest of ½ large lime
100g chorizo sausage, skinned (if necessary) and cut into 1.5cm slices
2 thick slices day-old white bread (about 100g), crusts removed (I used 100g of ready-made breadcrumbs)
1 garlic clove, finely sliced
15g bunch of flatleaf parsley, leaves roughly chopped
1 tbsp finely grated Parmesan cheese
1 tsp flaked sea salt, plus extra for seasoning
2 tsp extra virgin olive oil
Extra lime wedges, to serve
Freshly ground black pepper
Potatoes (2-3 big ish ones)
2-3 tbsp creme fraiche
A selection of greens
Put the fish in a non-metallic bowl and sprinkle the lime juice over it. Toss lightly, then cover and chill while you make the crust.
Add some oil to a pan and fry the chorizo over a medium heat for 1–2 minutes or until the fat begins to run, stirring regularly. Tear the bread into pieces (or ready-made) and add it to the pan. Toss the bread with the chorizo and cook for 3 minutes more until the pieces are stained all over with the red fat, stirring. Tip it all on to a plate and leave to cool for 10 minutes.
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Transfer the bread and chorizo to a food processor and blitz into crumbs. Add the garlic, lime zest, parsley, Parmesan, a teaspoon of the salt and lots of freshly ground black pepper, then process again to combine the ingredients thoroughly.
About now get cracking on boiling the potatoes to make the mash.
Pop the fish, skin-side down on a baking tray with the marinating juices. Spoon the chorizo mixture on top of the fish fillets and press it on firmly. Bake for 15–18 minutes until the fish is cooked and the crust is crisp. (If using frozen I recommend cooking the fish for 5 minutes first, remove from the oven and then add the topping).
Now pop on a separate pan of water now ready to cook the greens.
Put the fish on warm plates, drizzle with the olive oil and sprinkle with a little more salt if you like. Serve with lime wedges for squeezing.
Enjoy! I love this its so tasty – let me know if you give it a go!
Love, A x