Baked fish with chorizo crust
There’s no doubt about it – chorizo is full of fat and calories. But we love it and it has such a great flavour that a little goes a long way. This is a version of a recipe we first cooked on a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.
Cooking tools:
- Food processor
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Refrigerator
- Plastic wrap
- Plate
- Serving platter
Ingredients
- 4 x 150g thick white fish fillets, such as haddock or cod, skinned
- freshly squeezed juice and finely grated zest of ½ large lime
- oil, for spraying
- 100g chorizo sausage, skinned (if necessary) and cut into 1.5cm slices
- 2 thick slices day-old white bread (about 100g), crusts removed
- 1 garlic clove, finely sliced
- 15g bunch of flatleaf parsley, leaves roughly chopped
- 1 tbsp finely grated Parmesan cheese
- 1 tsp flaked sea salt, plus extra for seasoning
- 2 tsp extra virgin olive oil
- extra lime wedges, to serve
- freshly ground black pepper
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