Cheesy Chorizo Crusted Cod

with Roast Potatoes, Asparagus and Aioli

This delicious Cheesy Chorizo Crusted Cod with Roast Potatoes, Asparagus and Aioli recipe is packed full of flavour and taste!



Ready In:

35 minutes


576 kcal per serving

Good For:

1 of your 5 a day

With Roast Potatoes, Asparagus and Aioli

Cheesy Chorizo Crusted Cod

Per Serving:

Energy (kJ/kcal) – 2410/576

Fat (g) – 26

Sat. Fat (g) – 7

Carbohydrates (g) – 49

Sugars (g) – 4

Fiber (g) – 5

Protein (g) – 40

Cholesterol (mg) – 0

Salt (g) – 2.6

  • 1 Pack of Potato
  • ½ Lemon
  • 10g Panko Breadcrumbs
  • 2 Tbsp Mayonnaise
  • ½ Garlic Clove
  • 1 Bunch of Flat Leaf Parsley
  • 60g Chorizo
  • 60g Grated Hard Italian Style Cheese
  • 2 Cod Fillets
  • 1 Pack of Asparagus
  • 1 Tbsp Olive Oil

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Wooden Spoon, Bowl, Garlic Press and a Frying Pan.

Step by Step Instructions

Step 1: Roast the Potatoes

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.

Step 2: Make the Crust

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. A

dd the cheese, lemon zest, half the parsley and a grind of pepper. Mix together.

Step 3: Roast the Cod

Put three-quarters of the mayonnaise into a bowl (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.

Step 4: Make the Aioli

Peel and grate the garlic (or use a garlic press).

TIP: Use less garlic if you don’t love raw garlic.

Put the garlic in 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.

Step 5: Fry the Asparagus

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.

Step 6: Finish and Serve the Dish

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!

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