Baked Cod with a Chorizo Crumb

Baked Cod with a Chorizo Crumb

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension.

Serves 4

Prep time:  10 minutes (plus chill time)

Cooking time:  20 minutes

Ingredients

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

To serve

seasonal vegetables

Preparation method

1.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.  

2.    Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.

3.    Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.

4.    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.

5.    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.

6.    Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

Fish Tacos with Homemade Salsa, Guacamole & Chipotle Garlic Mayonnaise

Fish Tacos with Homemade Salsa, Guacamole & Chipotle Garlic Mayonnaise 

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 30 minutes (plus an hour resting time)

Cooking time:  10 minutes

Ingredients

For the salsa:

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

For the guacamole:

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp of fresh tomato salsa

Sea salt & freshly ground pepper, to taste

For the chipotle garlic mayonnaise

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

For the fish:

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

To serve:

A handful of shredded iceburg lettuce

8 corn or flour tortillas, warmed

 Method

1

1.    For the salsa, in a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.  Just before serving, add the chopped coriander and stir. 

2.    For the guacamole, place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.  Season with salt and pepper to taste.

3.    For the chipotle garlic mayonnaise, put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

4.    For the fish, put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

5.    Place the fish into the batter and make sure it is well coated. 

6.    Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

7.    To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base by Arthur Price

Traditional Fish Pie

Traditional Fish Pie

The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!

Serves 6

Prep time:  30 minutes

Cooking time: 1 ½ hours

Ingredients

For the potato topping

1.25 kg potatoes, peeled and chopped

1 large knob of butter

4 tbsp double cream

3 egg yolks

Freshly ground salt & pepper

The filling

250g un-dyed smoked haddock, with skin on

900ml pint milk

1 fresh rosemary sprig

1 onion, peeled & sliced

250g salmon fillet

250g cod fillet

250g cooked king prawns, peeled

3 tbsp capers, drained & rinsed

3 hard boiled eggs, shelled & quartered

For the sauce

125g butter, diced

100g plain flour

550ml whipping cream

4 tbsp fresh flat-leaf parsley, chopped

3 tbsp lemon juice

Freshly ground salt & pepper

Method

1.   Preheat the oven to 200°C/400°F/Gas Mark 6.

2.  For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil.  Cover and simmer for 20 minutes or until the potatoes are very soft.  Drain and set aside to dry.  Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.

3.  For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion.  Bring the milk to a simmer and poach the haddock for 3-5 minutes.  Remove from the milk with a slotted spoon and set aside to cool.  Repeat this process by poaching the salmon and then the cod in the same milk.  When the fish is cool, remove the skin and flake the flesh into large chunks.  Sieve the poaching milk into a jug and add the rest of the milk, set aside.

4.  For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux.  Pour in the milk from the jug and beat until you have a very thick sauce.  Beat in the cream and then remove from the heat.  Stir in the parsley, lemon juice and season to taste.

5.  Place the fish and prawns into a 2 litre pint baking dish.  Pour any remaining fish juices into the sauce and mix well.  Gently fold in the capers and chopped eggs and pour the sauce over the fish.  Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown.  Enjoy! 

* Cutlery -  Sophie Conran Rivelin for Arthur Price

Cod & Chorizo with Orzo

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes

Ingredients

200g orzo pasta

225g cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g chorizo, chopped

½ tsp smoked hot paprika

90g roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C/180°C/390°F/Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

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

 

Ingredients

 

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!

 

Summer Fish Pie

 Summer Fish Pie

A wonderfully light and summery fish pie, absolutely delicious!

Serves 4

Prep time: 15-20 minutes

Cooking time: 40 minutes

Ingredients

For the fish

300g/10½oz cod loin, skin removed, cut into chunks

200g/7oz salmon steak, cut into chunks

200g/7oz raw king prawns, heads and shell removed

1 lemon, juice, zest of ½ lemon

salt and freshly ground black pepper

3 tbsp chopped fresh chives

For the sauce

50g/2oz butter

1 onion, chopped

½ lemon, zest only

3 tbsp plain flour

175ml/6fl oz milk

125ml/4fl oz double cream

175ml/6fl oz dry white wine

2 tbsp crème fraîche

4 boiled eggs, peeled, halved

100g/3½oz asparagus spears, woody ends trimmed, cut into 5cm/2in lengths

75g/3oz fresh peas

For the pastry

500g/1lb 1oz ready-made puff pastry

1 egg, beaten

Method

1.      Preheat the oven to 180°C/350°F/Gas 4.

2.      For the fish, place the salmon, cod and prawns into a bowl, add the lemon juice and zest and season with salt and freshly ground black pepper. Add the chives, stir well and set aside to marinate in the fridge for at least 30 minutes.

3.      Meanwhile, for the sauce, melt the butter in a frying pan and fry the onion until softened.  Stir in the lemon zest and flour and mix well and cook for 2-3 minutes, stirring constantly, then slowly stir in the milk, cream and then white wine and cook for a further 2-3 minutes, or until the sauce has thickened. Stir in the crème fraîche and season to taste, with salt and freshly ground black pepper.

4.      Pour the sauce over the fish and stir gently until well combined. Spoon half of the fish into a large pie dish, add the eggs, asparagus and peas, then top with the remaining fish mixture.

5.      For the pastry, roll the puff pastry out thinly until large enough to cover the pie dish. Brush a little beaten egg around the rim of the pie dish. Place the pastry on top of the dish, crimp the edges with a fork and trim off any excess pastry.

6.      Brush the pastry with beaten egg.  Make fish shapes with the excess pastry and place onto the pie with a little more beaten egg.

7.      Cut a steam hole in the top of the pie and cook for 10 minutes. Reduce the oven to 170°C/325°F/Gas 3 and bake for a further 20 minutes, or until the pastry is risen and golden-brown and the pie filling is bubbling.

 

Cod & Chorizo with Orzo Pasta

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

200g/7oz orzo pasta

225g/8oz cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g/7oz cooking chorizo, roughly chopped

½ tsp smoked hot paprika

90g/3 ½ oz roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C (390 F), Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.