Cheesy Chorizo Crusted Cod
with Roast Potatoes, Asparagus and Aioli
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Flat Leaf Parsley
½
Lemon
60
Chorizo
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
64
Mayonnaise
(Contains Egg, Mustard)
2
Cod Fillets
(Contains Fish)
½
Garlic Clove
200
Asparagus
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Finely chop the flat leaf parsley (stalks and all). Zest and halve the lemon and roughly chop the chorizo. Pop the chorizo, breadcrumbs and olive oil for the crumb (see ingredients for amount) into a bowl. Add the cheese, lemon zest, half the parsley and a grind of pepper. Mix together.
Put three quarters of the mayonnaise into a bowl and set aside. Line a baking tray with baking paper and lay on the cod fillets. Spread the remaining mayo on top of the cod pieces, then spoon over the chorizo crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after touching raw fish. Roast on the middle shelf of your oven until the crumbs are golden and the fish cooked, 10-15 mins. IMPORTANT: The cod is cooked when opaque all the way through.
Peel and grate the garlic (or use a garlic press). TIP: Use less garlic if you don't love raw garlic. Put the garlic into the bowl with the mayo and remaining parsley. Squeeze in a little of the lemon juice, season with salt and pepper and mix everything together. Leave to the side.
Chop off and discard the bottom 2cm of the asparagus. Halve the asparagus widthways. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the asparagus and season with salt and pepper. Fry for 1 minute, then add a splash of water and cover the pan with a lid or some tin foil. Immediately turn the heat to medium and steam until the asparagus is tender, 4-6 mins, then remove from the heat.
Serve the cod on plates with the potatoes and asparagus alongside. Add a spoonful of the aioli. Chop any remaining lemon into wedges and serve alongside. Enjoy!
