This cod tray bake recipe has a delicious chorizo and crispy breadcrumb topping.
It's served with a mix of new potatoes, padron peppers and piquanté peppers. The whole dish is given a lift from the zest and juice of a lime. Perfect summer midweek meal.
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Yields:
4
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
638
Ingredients
750g
new potatoes, halved if large
3Tbsp.
olive oil
2
garlic cloves, crushed
100g
(3 ½oz) chorizo, chopped
75g
(3oz) breadcrumbs
Zest and juice 1 lime
25g
(1oz) Parmesan, grated
4 x 175 g cod loins
300g
(11oz) padron peppers
400g
(14oz) jar piquanté peppers, drained – we used Peppadew
Directions
Step 1
Preheat the oven to 220°C (200°C fan) mark 7. Toss the potatoes in a large baking tray with 1tbsp olive oil, garlic and seasoning. Tightly cover with foil and roast for 30min until tender and crispy.
Step 2
Meanwhile, heat a dry frying pan and fry the chorizo for 4-5min, until it has released most of its oil. Add breadcrumbs to the pan and continue to cook for 3-4min until the crumbs are completely coated in oil and have begun to crisp up. Transfer the mixture to a food processor, adding the lime zest, Parmesan and 1tbsp oil. Whiz to breadcrumb consistency.
Step 3
Toss the fish in the lime juice and divide the chorizo crumb among the fish, pressing down to create a crust on top. Toss the padron and piquanté peppers in the remaining oil with some sea salt flakes. Once the potatoes are tender, remove from the oven and use a potato masher or fork to crush them gently. Lay the peppers and fish on the tray and cook for 15min until cod flesh is flaky and opaque and the padron peppers have blistered, then serve.
Per Serving:
Calories: 638
Fibre: 5 g
Total carbs: 66 g
Sugars: 22 g
Total fat: 20 g
Saturated fat: 6 g
Protein: 45 g
The best tray-bake trays as recommended by the GHI
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