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Cod with Chorizo and Breadcrumbs

Cod with Chorizo and Breadcrumbs

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Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.


  • 4 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. fresh oregano leaves
  • 1 small shallot, thinly sliced
  • 2 oz. smoked Spanish chorizo, halved, thinly sliced
  • 2 Tbsp. Sherry or red wine vinegar
  • 4 6-oz. pieces skinless cod or halibut fillets
  • 2 3/4-inch-thick slices country-style bread, crusts removed

Recipe Preparation

Ingredient info:

  • Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.


  • Heat oven to 425°. Pulse bread in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.

  • Heat 1 Tbsp. oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.

  • Heat remaining 1 Tbsp. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.

  • Serve cod topped with chorizo mixture and toasted breadcrumbs.

  • DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.

Nutritional Content

Calories (kcal) 390Fat (g) 21Saturated Fat (g) 4.5Cholesterol (mg) 85Carbohydrates (g) 13Dietary Fiber (g) 1Total Sugars (g) 1Protein (g) 36Sodium (mg) 510Reviews SectionThis was awesome. The crunch of the breadcrumbs and the fat in the chorizo were a perfect foil for the lean cod. Delicious!

Cod with Chorizo & Breadcrumbs over Sautéed Spinach with Garlic

I had to share this awesome recipe featured in Bon Appetit’s August Issue! I originally bookmarked the recipe when I first read through the magazine cod with crispy breadcrumbs and savory, salty chorizo? I was sold. After quickly googling it again while in the food store yesterday, I was happy to see a manageable list of ingredients, a few of which I had stocked in my pantry. It’s always a bit of a risk when trying new recipes, but a safe bet is picking a recipe that includes all, if not most ingredients you actually like! I know that sounds obvious, but it’s easy to switch or substitute several original ingredients and end up with dish that’s off in some way. For this recipe, I used two fillets of cod, but actually found the amount of sauce to be a perfect ratio between the two. I also added a bed of baby spinach sautéed in just a bit of extra virgin olive oil and garlic to accompany this dish and it was nothing short of a restaurant worthy entree! The actual recipe itself, especially if you are using store-bought breadcrumbs takes less than 20-30 minutes to cook. A win-win in convenience and flavor!

Cod with Chorizo and Breadcrumbs over Sautéed Spinach with Garlic

Ingredients: Serves 2 (Suggested Serving Size: 4)

  • 4 tbsp extra virgin olive oil, divided
  • 1/4 cup bread crumbs or 2 slices of bread (you can also use Panko here)
  • 1 tbsp fresh flat-leaf parsley, chopped
  • 1 tsp fresh oregano leaves, chopped
  • 1 small shallot, sliced
  • 2 oz (or 1 link) Spanish chorizo
  • 2 tbsp Sherry or red wine vinegar
  • 2 4 to 6 oz cod fillets
  • 1 bag baby spinach
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, smashed and peeled

Pulse bread in a food processor until finely ground or measure about 1/4 cup of Panko or plain breadcrumbs. Add 2 tbsp extra virgin olive oil to a large pan set over medium heat and add the breadcrumbs. Stir and toast until golden for a few minutes.

Transfer the warmed breadcrumbs to a bowl and add in the chopped parsley and oregano. Season the breadcrumbs with salt and fresh pepper. Toss and set aside.

Next, slice the shallot and chorizo. Prepare the Sherry or red wine vinegar.

Add the remaining 2 tbsp of extra virgin olive oil back to the previous pan and sauté the shallot and chorizo over medium heat until the shallot is softened and the sausage is just browned.

Transfer the chorizo and shallots to a bowl and add the 2 tbsp of vinegar.

In the same hot pan set over medium to high heat, season the top of the fish with salt and pepper only just before adding to the pan. You want to put the fish face down into the pan so when you remove it and flip it over, the top with be browned and crisp! You can see here that I failed to read that detail while cooking!

Let the fish cook, undisturbed for about two minutes until it starts to turn white at the bottom. Transfer the hot pan into the preheated oven and cook for another 5 minutes or so until the flesh is white and just beginning to flake. While the fish cooks, drop two smashed garlic cloves into a deep sauté pan with about 1/4 cup extra virgin olive oil. When the garlic is fragrant, drop the spinach in and toss every few minutes until it wilts. Season the spinach with salt and pepper, to taste.

Transfer half of the cooked spinach to the middle of the plate. Carefully place the cooked fish on top of the spinach and spoon over the chorizo and shallot mixture, making sure to spoon the sauce over the fish. Top with the seasoned breadcrumbs and enjoy!

Baked Cod with Chorizo Crumb

With the approach of Valentine’s day, I thought I would share with you one of my favourite meals for two – my baked cod with chorizo crumb. It’s an incredibly fuss-free dish that is perfect for two people to enjoy with a cold glass of pinot grigio.

However, truth be told our valentines day rarely involve me being creative in the kitchen. Here in Scotland, the supermarkets offer some delightfully delicious meal plans, designed specifically for the special day. Sometimes I like a night off, and Valentine’s Day is it!

Typically, our Valentine’s Day involves old sci-fi movies, a glass of wine, and an easy dinner. Although I don’t particularly buy into the flowers and cards aspect of the day, I do think it’s a nice wee reminder to spend mindful time with the people you care for. But, let’s get back to my cod with chorizo crumb.

However, if you’re wanting to cook something special than you can’t go wrong with baked cod with chorizo crumb. Cod is one of the milder fish available and doesn’t leave a fishy smell or after taste. It also absorbs flavours wonderfully, quite similar to salmon in that respect, meaning a chunky, well flavoured, fillet of fish.

Regarding the chorizo crumb, don’t feel that you need to cook the chorizo for too long, as it will continue to cook in the oven. As long as it has a bit of colour, and has released some of its spicy oils into the pan, you’ll be fine. The breadcrumbs soak up all these oils meaning no flavour is lost.

Let’s talk Ingredients…

Cod: This fleshy white fish is available at most supermarkets or fishmongers. If you live in Australia, I would recommend replacing the cod with Barramundi.

Chorizo: A spicy red sausage, similar to salami, but much more flavoursome. When cooked it releases pepper-spiced oils which are simply divine. You can buy chorizo pre-diced or whole at most supermarkets, although you may have to check the International Foods aisle.

Breadcrumbs: These can be gluten-free, golden, or panko. As long as you use the dry variety and not fresh breadcrumbs, you’ll be fine.

Vegetables: Although I specify potatoes and peppers, you can swap these out for any vegetables you would like. Carrots, sweet potatoes, red onions, is another option if you’re not a fan of my suggestions.

Roasted Halibut with Sherried Chorizo and Breadcrumbs

Well it should, because I posted a cod dish like this not too long ago.  Normally, given the dish's similarities I wouldn't have posted this one so soon after the other, but it was so stinkin' good that I couldn't resist.  Plus, it's different enough that it might appeal to some folks who took a pass at the first one.

The original recipe, published in the August 2013 issue of Bon Appetit calls for using cod as the fish, and while I do love a nice thick cod filet, I found a beautiful piece of halibut at my fish mongers that I just couldn't resist.  You see, living so near Cape COD, I can get fresh cod any day on a whim, but halibut not so much.  It's a rare treat that I find it in my local markets as most of it that finds it's way into Massachusetts seems to get snarfed up by the restaurant trade… halibut it was.

The recipe calls for making fresh toasted breadcrumbs, but as loyal Oui, Chef readers you no doubt always have a bag of "Crumbs Yo" at the ready in your freezer.  No?  Well then, scoot to the bottom of the recipe for instructions and go make a bunch.  They are an absolute MUST to keep on hand, awesome on fish, salads, mac and cheese, you name it.

The main differences between this dish and the cod post of a few months ago is the topping of the fish with the crunchy breadcrumbs and the addition of the shallots and sherry vinegar to the seared, sliced chorizo.  Both changes elevate this meal well above our prior effort I must say.  The salty-buttery crunch of the crumbs on the silky fleshed fish, and the pop the vinegar and shallots bring to the sausage add some very welcome textural and taste elements to this dish.  If like me finding halibut is a challenge for you, then by all means substitute another firm white fish of your choice.  If chorizo is similarly difficult to source, a few chunks of andouille would do nicely.  Whatever you do, don't pass on the breadcrumbs they are a pretty important element.

The recipe below (and in the magazine) is for the just the fish and sausage, but to make the meal just as you see in the photo above simply boil and smash some baby potatoes, then finish them with a pat of butter, a few glugs of EVOO and some salt and pepper.  Then toss some baby kale or spinach into a hot skillet with a splash of white wine and cook briefly till wilted, finish with a drizzle of EVOO and season to taste.  Enjoy!

Cod and chorizo tray bake

We've used cod in this fish tray bake recipe and added chorizo and padron peppers for extra flavour.

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.

new potatoes, halved if large

(14oz) jar piquanté peppers, drained &ndash we used Peppadew

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.

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.

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.

Cod & Chorizo Bake

The search is over, you can all stop looking. This is the best tray bake meal ever, your welcome hahahaha.

In all seriousness tho if you love a traybake but you're fed up with the standard sausage or chicken bakes you need to give this recipe a go.

  1. In a small ovenproof dish add all the ingredients apart from the fish, parsley, breadcrumbs and half of the chorizo. Season with salt and pepper, drizzle with the oil and vinegar and pop into a preheated oven set at 200℃ for 15 minutes.
  2. In a food processor place the breadcrumbs, lemon vest, a little drizzle of the oil, the remaining chorizo, season and whizz for a minute to create a nice crumb. Season both sides of the fish and cover the top sides with the crumb.
  3. Once the 15 minutes are up remove from the oven and sit the cod on top and pop back into the oven for around 15 minutes, depending on the thickness of the fish. The fish should flake easily.

Once done give it a drizzle with the olive oil, sprinkle with the parsley and enjoy with a nice baguette for mopping up all the juices, a side salad, a dollop of aioli and a glass of chilled white wine.

Cod with Chorizo and Breadcrumbs

Heat oven to 425°. Pulse 2 3/4-inch-thick slices country-style bread, crusts removed in a food processor until coarse crumbs form. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes season with salt and pepper. Transfer mixture to a bowl, add 1 Tbsp. chopped fresh flat-leaf parsley and 1 Tbsp. fresh oregano leaves toss to combine. Wipe out skillet. Heat 1 Tbsp. oil in same skillet over medium-high heat. Add 1 small shallot, thinly sliced and 2 oz. smoked Spanish chorizo, halved, thinly sliced and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in 2 Tbsp. Sherry or red wine vinegar season with salt and pepper. Wipe out skillet. Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Season 4 6-oz. pieces skinless cod or halibut fillets with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer. Serve cod topped with chorizo mixture and toasted breadcrumbs.

I found this recipe on the Hairy Biker's website. Although I love seeing them cook, I realised that I couldn't remember ever actually making one of their recipes. As there is the Hairy Bikers - Bloggers Know Best Challenge, hosted by Jo's Kitchen, I felt it was high time I discovered their recipes in my own kitchen. My love of chorizo naturally led me to try their recipe for fish with a chorizo crust. You can also find the recipe in their book, The Hairy Dieters Eat for Life.

Well, I did make a few small changes. I used breadcrumbs I had made myself a couple of weeks earlier, rather than making the breadcrumbs as I made the dish. I also missed out the lime zest from the crust and didn't put as much salt in, as chorizo has plenty of flavour already. Another change I might make next time would be to not bother with the parmesan cheese. I don't think it adds a lot to the dish and is not a perfect match for the lime or the paprika in the chorizo. In fact, I think lemon would work just as well, if not better!

As you can see, I baked some extra slices of chorizo to serve alongside the fish. I also made some small spicy roast potatoes so it was quite a filling dish. Although I did have some salad too! As I said, I would make a few changes next time, but I love the basic recipe for a chorizo crust and will be making it again.

Cod & Chorizo Fishcakes with Roasted Tomato & Pepper Salsa

The chorizo gives the fishcakes a nice spicy twist, along with the cayenne pepper mixed in with the breadcrumbs. Any kind of salsa would accompany it well. I’ve gone with a classic tomato, pepper & basil salsa.

These fishcakes are perfect for making the night before your meal. I served them as a starter for 5 of us one evening, there was just the right amount for 2 fishcakes per person and a generous amount of salsa!

-400g Potato, peeled & cut into inch cubes

-Handful fresh Parsley, chopped

-8 slices white bread, crusts removed & blended into breadcrumbs

-200g Cherry Tomatoes, halved

-2 Garlic cloves, finely chopped

– Handful of fresh Basil, chopped

-Boil the potatoes in salty water for approximately 30 mins. At the same time poach the fish in milk for around 10 minutes or untill cooked i.e. the flesh becomes flaky.

-Fry up the chorizo & onion in a tsp of the olive oil for 10 minutes.

-Drain the potatoes and place into a large mixing bowl. Add a tbsp of butter, a splash of milk, some seasoning, and mash until smooth.

-To the mixing bowl add the chorizo & onion. Remove the fish from the milk, crumble into the bowl and add the lemon juice and chopped parsley. Using your hands, mix everything together well.

-Pre-heat the oven to 220 oC.

-Assemble the mix into small round patties, you should be able to make around 10 of them, and place them on a large tray.

-Place the flour in one bowl, 3 eggs beaten in another and the breadcrumbs with a tsp of Cayenne Pepper mixed in, into a third bowl. Dip each Fishcake into the flour ensuring its fully covered, then dip into the egg and finally the breadcrumbs. Repeat for each Fishcake. Cover with foil/film and put them in the fridge until you’re ready to cook.

-In an ovenproof dish add the oil, green pepper, cherry tomatoes, red onion, garlic and mix well with some seasoning. Roast in the oven for 20 minutes. Remove from oven add the basil and blitz in blender for around 10 seconds. You still want the salsa to be chunky so don’t over blend.

-Add the olive oil into a large frying pan, and heat over a medium heat. Place the Fishcakes carefully into the pan in batches, the batch number is dependent on how large the pan is.

-Heat for approximately 5 minutes on each side or until golden brown.

-Take the Fishcakes out of the pan and place on some kitchen roll to help absorb any excess oil.

-Plate the Fishcakes up, adding some of the salsa on top or on the side and enjoy!

Cod, chorizo & padron peppers

Not sure why, but as I have gained in years (and, sadly, girth), I have developed a real hankering for chilli and spicy curries. Am also keen on fish and we usually have a very restrained combo of baked fish with steamed green vegetables and a squeeze of lemon. Very healthy I know, but a teeny bit bland too. This recipe for Cod, chorizo & padron peppers uses cod, but the fish is where the similarity ends. It is full of flavour – hot sweet peppers really enhance the new potatoes and fish. Definitely got the thumbs up in my house… am sure it will do the same in yours! Waitrose usually stocks padron peppers – they are work seeking out as they have a slight bitterness that is brilliant with this dish. They say every 5th padron is very hot but I haven’t found this to be. Although many years ago, when we were in Ibiza and regularly eating a plate of them, it was true. Not sure why they are all mild now. Shame because the Russian roulette element was rather fun…

Cod, chorizo & padron peppers

Ingredients serves 2 (easily doubled up for 4)
10 baby new potatoes
100g chorizo, skinned and sliced
100g Lemon & Pepper breadcrumbs from Waitrose OR use Panko breadcrumbs mixed with zest of one fresh lime and 25g grated Parmesan
2 cod loins
150g padron peppers
10 piquante peppers (I used Pepperdew mild ones)
Olive oil

How to prepare
Preheat your oven to 220 degrees. Drizzle a little olive oil over the potatoes, sprinkle with sea salt and roast for 30 mins until browned and cooked through. Remove from oven and keep warm.Turn down the heat to 180 degrees. Lay the cod loins in a small roasting dish, brush them with olive oil and sprinkle over the breadcrumbs. Cook for 12 – 15 minutes (but no more otherwise the fish will lose it’s moisture).
Dry fry the chorizo for 3 – 4 minutes until the oil is released. Add the padron and piquante peppers and toss over a high-ish heat until the padron peppers are scorched and the chorizo is browned and crispy.

Lots more fab cod recipes where this one came from. Just type Cod into the Search box to the right of this post. For example, how about Parma Wrapped Cod with Sweetcorn & Asparagus? Click here to view

Watch the video: Μπακαλιάρος με σπανάκι από την Funky Cook - #MadewithAB (June 2022).


  1. Leeroy

    Exactly! Go!

  2. Ardagh


  3. Conway

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  4. Tipper

    I congratulate, it seems magnificent idea to me is

  5. Tracey

    Congratulations, wonderful message

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