Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

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Make Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

This is a simple and quick dish with great flavours!  The chorizo crumb gives the cod another dimension whilst the Parma ham and lemony vegetables compliment this dish perfectly.

 

Baked Cod with a Chorizo Crumb served with New Potatoes, Parma Ham & Green Beans and Lemon Aioli

Serves 4

Prep time:  15 minutes (plus chill time)

Cooking time:  20 minutes

 

Ingredients

 

For the cod

175g chorizo, skin removed, sliced

50g breadcrumbs

25g toasted flaked almonds

Zest of ½ lemon

½ - 1tbsp olive oil plus extra for greasing

4 boneless, skinless cod fillets

 

For the Aioli

6tbsp mayonnaise

1 garlic clove, crushed

½ lemon, juice only

 

For the vegetables

500g new potatoes, halved if large

225g green beans, trimmed

4 slices Parma Ham

1 garlic clove, crushed

Juice of 1 lemon

 

 

Preparation method

 

1. Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
2. Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
3. Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
4. Preheat the oven to 200°C/180°C Fan/Gas mark 6.  Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
5. Meanwhile, cook the new potatoes in boiling salted water for 10-15 minutes until tender.  Add the beans for the final 2 minutes.
6. Heat a frying pan and add the Parma ham, cook for 2 minutes until crisp.  Allow to drain on kitchen paper and set aside.
7. Drain the potatoes and place back in the pan with the garlic and lemon juice. Toss together and crumble in the Parma ham.
8. Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

 

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Soufflé Baked Potatoes with Cheddar

Learn how to do Soufflé Baked Potatoes with Cheddar for your friends and family. this revenue from Soufflé Baked Potatoes with Cheddar it is delicious

Make Soufflé Baked Potatoes with Cheddar

Soufflé Baked Potatoes with Cheddar

This is a deliciously comforting main course or can be served as a side!

Serves 4

Preparation time:  15 minutes

Cooking time:  80 minutes

Ingredients

4 baking potatoes

2 eggs, separated

120g Mature Cheddar Cheese

2 tbsp fresh chives, chopped

1 x 85g watercress, roughly chopped

2 tsp Dijon mustard

Freshly ground salt & pepper

 

Preparation method

1.    Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.

2.    Place the potatoes on a baking tray and  bake in the oven for 1 hour and set aside until they are cool enough to handle.  Now cut the potatoes in half and scoop out all the potato into a bowl and reserve the skins.

3.    Mix the potato with the egg yolks, cheese, chives and watercress – season to taste.

4.    In a separate bowl whisk the egg whites until stiff and then fold into the potato mix.  Now spoon the mixture back into the skins.

5.    Return to the oven for 20 minutes and serve immediately – enjoy!

 

 

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