Cod with chorizo ​​and tomato crust

Do you sign up to prepare the cod with that touch of flavor 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 give a twist to the presentation at the table and, above all, you give it a rush of flavor thanks to the minced chorizo, garlic and aromatics , that plus you need to animate the meal.

I really wanted to prepare something that was as tasty as it was practical, two adjectives that go great with Le Creuset's new nonstick Ovenware Collection range. Yes, with this baked cod recipe we present the new non-stick trays with which to bake everything from fish and meat to pizzas or cookies. This tray is pretty, don't you think? You will also find the deep non-stick tray to match, in which your biscuits and lasagna will also be great.

But let's talk about this crispy cod with chorizo! You will see that you prepare it in a short time, you will be able to enjoy it in your day to day and, if you accompany it with some roasted vegetables or a fresh salad with baby potatoes, you will present a delicious and balanced meal for the whole family.

Le Creuset flat nonstick baking sheet

Ingredients

• 100g of chorizo
• 100 g of stale bread
• 2 cc of garlic puree
• 1/2 grated lemon
• 2 cc of mixed dried herbs
• 4 cod fillets
• 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 starts to release the fat.
3. Remove from the heat and add the sliced ​​bread to the pan, stirring everything well so that it soaks up all the oil.
4. In a food processor, introduce the chorizo, the bread, the garlic puree (or garlic passed through the garlic press ), the lemon zest and the mixture of aromatics. Crush everything until you get fine crumbs.
5. Put the cod fillets in the Le Creuset non-stick 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 loins.
7. Serve accompanied by a fresh salad or seasonal vegetables with baby potatoes (in the photo below I leave you with a salad proposal that will be great: spinach, strawberries, fresh cheese and walnuts).

cooking notes

• When buying the cod, ask to have it cut into thick fillets (they lose a lot of liquid and reduce significantly during cooking).
• If you don't have a food processor for mincing the chorizo, a manual or electric mincer will also work great for you. Look what 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 plus to the Le Creuset nonstick range.