Friday 11 August 2017

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Serves 4
Prep time:  15 minutes (plus chill time)
Cooking time:  20 minutes
For the cod
175g chorizo, skin removed, sliced
50g breadcrumbs
25g toasted flaked almonds
Zest of ½ lemon
½ - 1tbsp olive oil plus extra for greasing
4 boneless, skinless cod fillets
For the Aioli
6tbsp mayonnaise
1 garlic clove, crushed
½ lemon, juice only
For the vegetables
500g new potatoes, halved if large
225g green beans, trimmed
4 slices Parma Ham
1 garlic clove, crushed
Juice of 1 lemon


Preparation method
  1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
  2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
  3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
  4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
  5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
  6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
  7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
  8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

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