Immerse yourself in an extraordinary blend of flavors with this delicous Cheesy Chorizo Crusted Cod with Roast Potatoes, Asparagus, and Aioli recipe. This dish promises not just a meal, but a tantalising culinary experience that is sure to impress.
The Cheesy Chorizo Crusted Cod is a testament to how simple ingredients can create extraordinary flavours. Fresh cod fillets are coated with a crust made from crispy chorizo and melted cheese. The tender, flaky fish harmoniously marries the spicy, smoky chorizo and the rich, gooey cheese, resulting in a main that is equal parts comforting and gourmet.
Accompanying the fish are the Roast Potatoes, which offer a delightful crunch and a fluffy interior. Each potato is golden and crisp, perfectly roasted to bring out its natural sweetness. This earthy and satisfying element adds a heartiness to the meal, balancing out the flavours perfectly.
Adding a fresh and vibrant note to the dish is a serving of lightly grilled Asparagus. These slender, green spears are cooked just enough to retain a slight crunch, providing a refreshing contrast to the rich cod and hearty potatoes.
The dish is rounded off with a dollop of Aioli, a creamy, garlicky sauce that brings a welcome tanginess. The Aioli not only enhances the overall flavour profile but also adds a lush, creamy texture that ties all the elements together.
This Cheesy Chorizo Crusted Cod with Roast Potatoes, Asparagus, and Aioli recipe is truly an orchestration of well-balanced flavours and contrasting textures. It’s a delicious dish that promises a rich, flavourful experience, making it a stellar choice for any dinner occasion.
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.
Cheesy Chorizo Crusted Cod with Roast Potatoes, Asparagus and Aioli
- 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
Step 1: 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: 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. Add the cheese, lemon zest, half the parsley and a grind of pepper. Mix together.
Step 3: 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: 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: 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: 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!