Cod with chorizo crust and tomatoes

Are you up for preparing cod with that touch of flavor it needs to truly enjoy it? This cod recipe is super quick to make, and super easy too: you'll see that with very little you change the presentation on the table and, above all, you give it a flavor boost thanks to the chopped chorizo, the garlic and the aromatics, that extra something it needs to liven up the meal.

I really wanted to make something as tasty as it is practical, two adjectives that suit the new nonstick range Ovenware Collection de Le Creuset perfectly. Yes, with this baked cod recipe we introduce the new nonstick trays for baking everything from fish and meats to pizzas or cookies. Isn't this tray pretty, don't you think? You'll also find a matching deep nonstick tray, in which your cakes and lasagnas will turn out great as well.

But let's talk about this crispy cod with chorizo! You'll see that you prepare it in little time, you can enjoy it on your everyday menu and, if you serve it with some roasted vegetables or a fresh salad with baby potatoes, you'll present a delicious, balanced meal for the whole family.

Le Creuset flat nonstick oven tray

Ingredients

• 100 g chorizo
• 100 g stale bread
• 2 cc garlic purée
• 1/2 lemon, zest
• 2 cc dried herb mix
• 4 cod fillets
• Sea salt and freshly ground black pepper
• 150 g vine tomatoes

Preparation

1. Preheat the oven to 200° C.
2. Cut the chorizo into small dice and fry it in a hot pan until it starts to release its fat.
3. Remove from the heat and add the torn bread to the pan, stirring well so it soaks up all the oil.
4. In a food processor, add the chorizo, the bread, the garlic purée (or garlic passed through the garlic press), the lemon zest and the herb mix. Blend everything until you get fine crumbs.
5. Place the cod fillets in the Le Creuset nonstick tray, season with a little salt and pepper and sprinkle the chorizo crumbs on top 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 accompanied by a fresh salad or seasonal vegetables with baby potatoes (in the photo below I leave you a salad suggestion that will go great: spinach, strawberries, fresh cheese and walnuts).

Cooking notes

• When buying the cod, ask for thick fillets (they lose a lot of liquid and shrink significantly during cooking).
• If you don't have a food processor for the chorizo crumble, a manual or electric chopper will work wonderfully too. See the ones we have here.
• I encourage you to discover the new Le Creuset flat tray in more detail, as well as the deep trays. I think they are a great addition to the Le Creuset nonstick range.