Cod and chorizo is an amazing Spanish flavour combination! This baked cod with a chorizo crust is definitely a recipe packed full of flavour and perfect for enjoying the flavours of Spain at home. As long as you have a food processor, it's really easy to make too
I love chorizo and have so many recipes using it. It just makes everything better, meatballs, burgers, omelettes, soups and of course fish in this baked cod with chorizo breadcrumb topping.
The chorizo just adds so much flavour to the breadcrumbs and as they are used to make a crust on top of the fish, they also ensure the fish stays really moist as it cooks. That definitely makes it a fairly forgiving recipe. If you're worried about the cod drying out in the oven you really don't need to!
What ingredients do you need for chorizo crusted fish?
To make this tasty baked cod and chorizo recipe you'll need:
- Cod fillets - Feel free to replace the cod with a different fish. Pollock or haddock would also work really well.
- Lime - The juice of half a lime is used to marinate the cod before it is cooked. You could use a bottle of lime juice or replace it with lemon.
- Chorizo - Use cooking chorizo sausages, not the thin slices of chorizo.
- Breadcrumbs - Make your own or use ready make breadcrumbs.
- Parmesan - Personally I feel the parmesan is optional. Since making this the first time, I prefer to omit it although I am leaving it in the recipe for anyone who regularly follows this recipe.
- Garlic - I normally use a fresh garlic clove but you can use garlic puree or even use dried ground garlic
- Parsley - I often just use dried parsley but it is lovely with fresh parsley too.
- Seasoning - A little salt and black pepper.
What equipment do you need?
To make this baked cod with chorizo crust you'll need:
- A frying pan - For frying the chorizo before blitzing it in the food processor
- A food processor - You need a food processor to blitz the fried chorizo with all the other ingredients when making the crust.
How to make baked cod with a chorizo crust
There is a full recipe card further down the post but basically this is what you need to do. First, squeeze the lemon or lime over the fish and put in the fridge while you make the breaadcrumb crust.
Then you need to dice and fry the chorizo. When it has released quite a bit of oil and is beginning to crisp up, add the breadcrumbs and fry, coating in the oil. Set aside and leave to cool.
Put the all the ingredients except the fish into the food processor. Blitz until it forms a loose breadcrumb like consistency.
Put the fish on a greased baking tray and cover each fillet with the breadcrumb mixture.
Bake in a preheated oven at 180C for about 15-18 minutes.
The inspiration for this baked cod with chorizo
When I first published this recipe I was taking part in a challenge to recreate recipes by The Hairy Bikers and this recipe is adapted from their fish with a chorizo crust. You can also find the recipe in their book, The Hairy Dieters Eat for Life.
How did I adapt the recipe?
Well, I did make a few changes. I used breadcrumbs I had made myself a couple of weeks earlier, rather than making the breadcrumbs as I made the dish.
I omitted the lime zest from the crust and didn't put as much salt in, as chorizo has plenty of flavour already.
Since first making and publishing this recipe, I now usually miss out the parmesan cheese. I don't think it adds a lot to the dish and is not a perfect match for the fish.
The original recipe uses lime but these days I usually prefer to make it using lemon juice. I think lemon works just as well, if not better!
What can you serve with chorizo crusted fish?
Like with a lot of fish recipes, chips (fries) are delicous with this. Why not try these spicy air fryer fries? I sometimes make small spicy roast potatoes as you can see in the pictures too. They remind me of the kind of potatoes you get in Spain such as patatas bravas, although without the tomato sauce.
I also love to serve lots of salad with it! Just a simple green salad and tomatoes are lovely with it.
Sometimes I also bake or fry some extra slices of chorizo to serve alongside the fish.
What can you do with the leftovers?
The leftovers can be kept in the fridge for up to 3 days. However, I really prefer not to reheat fish. It can very easily dry out and is hard to make it as tasty as when it was first cooked.
If you are making more than you think you will eat, I would advise you to store the breadcrumb and chorizo mixture in the fridge but only cook as much fish as you are going to eat.
You can then use the reserved breadcrumbs on another piece of fish another day. Or on a different meal. They are delicious on pork chops or chicken too.
To store the chorizo breadcrumbs, wait until they have completely cooled and then store in an airtight jar in the fridge. They will last for at least a week.
How can you reheat cod with a chorizo crust?
As I said, its best to plan not to have leftovers but if you do, just put the fish in a covered ovenproof dish with a little butter or olive oil and reheat it in the oven. It will take about 8 minutes to heat through.
If you want to crisp up the topping again, put it under the grill for a couple of minutes.
Cod with Chorizo Crust
- 400 g cod fillets 2 fillets
- 1 lime or lemon (I prefer lemon)
- 50 g chorizo diced
- 30 g breadcrumbs
- ½ tbsp grated parmesan optional (I usually now omit this)
- 1 clove garlic
- 1 teaspoon parsley dried
- pinch black pepper
- pinch salt
- Squeeze half the lime juice onto the cod and leave in the fridge to marinate for half an hour.
- Slice the chorizo and fry in a little oil for a couple of minutes. Add the breadcrumbs and stir well so the flavoured oil coats the breadcrumbs. Continue to cook for another couple of minutes. Then tip onto a plate and leave to cool.
- Put the chorizo and breadcrumbs in a food processor and blend until it all resembles breadcrumbs. Then add the parmesan, garlic, parsley, black pepper and salt. Blitz again just to combine all the ingredients.
- Put the fish on a greased baking tray. Cover with the breadcrumb mixture and press it down a little.
- Bake the fish in the oven at 180C for about 15-18 minutes. Serve with extra lime wedges.
More fish recipes
If you like this cod with a chorizo crust then here are some more fish recipes:
- Fish with lemon and parsley sauce
- Brazilian fish Bake
- Chorizo and potato risotto served with sea bass
- Sea bass with lemon and olives
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yum yum yumm!! I also know that yummy recipe! It always works for me! Yummm!
Thank you! We all love chorizo in this house and it goes so well with cod.
Cod and chorizo! What an unusual combination of flavors! I will have to try this.
It's a really lovely mix. I'm not sure if they would eat cod and chorizo together in Spain but it reminds me of my holidays anyway.
that chorizo crust sounds amazing!! wow.
What a smart idea! I would have never thought to add meat to a breadcrumb crust. It's brilliant! I bet it adds a ton of great flavor to the mild fish...
It does add lots of flavour. I don't cook with cod very often as I find it can be a bit bland and goes dry easily but this was a great way to serve it.
sarah hill wheeler (@hill_wheeler)
This ticks so many boxes. I love Chorizo too and had never thought of using it as the basis for a crust. We have been having cod (a little treat) recently with variations of a pesto and breadcrumb crust and will give this one a go. With you on the salt, although I have a slight obsession with parmesan...though can see it might make it a bit too much. Thanks for sharing.
I hope you like it if you try it. I'll have to try adding a bit of pesto to a breadcrumbs crust too. I love pesto.
I don't think i've ever seen a chorizo crust before! Very intriguing.
That's what I thought when I saw the recipe - It was the main thing that made me want to try that particular dish.
It sounds very tasty! I love cod and chorizo and the crust looks great 🙂