Hassle Free, Gluten Free by Jane Devonshire

Author:Jane Devonshire
Language: eng
Format: epub
ISBN: 9781472957504
Publisher: Bloomsbury Publishing
Published: 2018-07-15T00:00:00+00:00

Smoked Cod and Chorizo Fishcakes with Manchego Cheese

Roast Cod with a Chorizo and Herb Crumb with Roast Cherry Tomatoes

serves 4

This is the final recipe featuring cod and chorizo. I often serve this to family and friends, and even those who are not overly keen on fish enjoy this pairing. It’s really not complicated, and the end result is lovely.

olive oil

4 x 150–200g cod loin fillets

12 cherry tomatoes

40g chorizo, chopped

For the crumb

75g chorizo, chopped

120g gluten-free breadcrumbs

10g fresh coriander, roughly chopped, plus extra to serve

5g fresh basil, roughly chopped

grated zest of ½ lemon

1 tablespoon olive oil

sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.

Place all the crumb ingredients into a food processor and use the pulse setting to mix it all together. You don’t want a powdery crumb but something with a little texture. Alternatively you could finely chop the chorizo and mix it with the rest of the crumb ingredients.

Put a little olive oil into the bottom of a roasting dish and place the cod on top, turning it in the oil so both sides are coated. Divide the crumb topping into four and press a portion onto each fish fillet, covering the top with a thick crumb. You might have a little left over – it depends on the size of the fillets.

Put the tomatoes in the roasting dish with the fish, and sprinkle around the chopped chorizo. Place in the oven for 10–12 minutes, until the fish is cooked through. Pierce the fish with a cocktail stick – if there is any resistance it needs another couple of minutes.

Serve the fish with the roast tomatoes and chorizo from the pan, along with some of the orange cooking oil, then sprinkle over some chopped coriander. I serve this with creamy mash and green vegetables or a lovely big salad.

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