Cod with chorizo ​​and tomato crust

Are you up for preparing cod with that touch of flavour that it needs to really enjoy it? This cod recipe is super quick to make, and super easy too: you will see that with very little you can give a twist to the presentation on the table and, above all, you give it a boost of flavour thanks to the chopped chorizo, garlic and aromatic herbs , that extra something that is needed to liven up the meal.

I was really looking forward to preparing something as tasty as it was practical, two adjectives that go perfectly with the new non-stick Ovenware Collection range from Le Creuset . Yes, with this recipe for baked cod we are introducing the new non-stick trays with which to bake everything from fish and meat to pizzas and biscuits. This tray is pretty, don't you think? You will also find the matching non-stick deep tray , in which your cakes and lasagnas will also be great.

But let's talk about this crispy cod with chorizo! You'll see that it takes no time to prepare, you'll be able to enjoy it in your daily life and, if you accompany it with some roasted vegetables or a fresh salad with baby potatoes, you'll have a delicious and balanced meal for the whole family.

Le Creuset Non-Stick Flat Baking Tray

Ingredients

• 100 g of chorizo
• 100 g of stale bread
• 2 cc of garlic puree
• 1/2 grated lemon
• 2 cc of dried herb mix
• 4 cod loins
• Sea salt and freshly ground black pepper
• 150 g of vine tomatoes

Preparation

1. Preheat the oven to 200° C.
2. Cut the chorizo ​​into small cubes and fry it in a hot pan until it begins to release the fat.
3. Remove from heat and add the bread pieces to the pan, stirring well to soak up all the oil.
4. In a food processor, add the chorizo, bread, garlic puree (or garlic passed through a garlic press ), lemon zest and the mixture of herbs. Blend everything until you obtain fine crumbs.
5. Place the cod fillets on the Le Creuset non-stick tray , season with a little salt and pepper and sprinkle with chorizo ​​crumbs until the fish is well covered.
6. Add the tomatoes to the tray and bake for 20-25 minutes depending on the thickness of the fillets.
7. Serve with a fresh salad or seasonal vegetables with baby potatoes (in the photo below I leave you with a salad suggestion that will go great with it, with spinach, strawberries, fresh cheese and walnuts).

Cooking notes

• When buying cod, ask for it to be cut into thick fillets (they lose a lot of liquid and shrink significantly during cooking).
• If you don't have a food processor for chorizo ​​mince, a manual or electric mincer will also work great. Check out the ones we have here .
• I encourage you to discover the new Le Creuset flat pan in more detail, as well as the deep pans . I think they are a plus for the Le Creuset non-stick range.