Main course European with Spanish influences
Roast Cod with Chorizo Crisp and Potatoes
Meat & fish
Editorially prepared
Cod and potatoes roasted on one tray, with a crisp topping of chorizo, panko and Parmesan. Lemon zest and parsley complement the richly flavoured topping.
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Ingredients
4 servings · metric units
Keep the potatoes in a single layer and use fish pieces of similar thickness. For more servings, use an additional tray rather than automatically increasing the fish cooking time. Two trays may need their shelf positions swapped, and the potatoes may take longer. The timing plan covers four servings on one tray.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of panko breadcrumbs50 g coarse dried breadcrumbs
Use instead of the panko. The topping will be denser and less airy. Avoid very fine, powdery breadcrumbs and watch the browning towards the end of cooking.
- Instead of skinless, boneless cod lointhick skinless, boneless haddock fillet
Choose portions of similar weight and thickness to the cod. Haddock has a slightly more pronounced flavour; check thinner pieces earlier and remove them only when fully cooked.
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Optional ingredients and substitutions
You’ll need
Oven · Large rimmed metal baking tray, approximately 40 × 35 cm · Chopping board and sharp knife for the potatoes and topping ingredients · Separate board for raw fish · Mixing bowl · Fine grater · Spatula and oven gloves · Kitchen paper · Foil for shielding the topping if needed
Method
0/6 stepsPrepare the potatoes
Heat the oven to 220°C, or 200°C fan. Wash 800 g of potatoes, peel if needed and cut into narrow wedges no more than 1.5 cm thick at their widest point. Dry them, then toss on the tray with two thirds of the olive oil, salt and pepper. Spread in a single layer and reserve the remaining oil for the topping.
Prepare the potatoes Give the potatoes a head start
Put the tray in the preheated oven and roast the potatoes for about 30 minutes from insertion. Turn them with a spatula after 15 minutes. While they roast, prepare the topping in the next step. Before adding the fish, check that the potatoes are beginning to brown and a knife enters the centre with only slight resistance. If they are still firm, roast for another 5–10 minutes and check again.
30:00Give the potatoes a head start Mix the topping
While the potatoes roast, very finely chop 80 g of chorizo. Grate 30 g of Parmesan and the peeled garlic. Wash and dry the lemon and parsley; finely grate only the yellow lemon zest and chop the parsley. Mix the chorizo, Parmesan, garlic, 50 g of panko, lemon zest, half the parsley and the remaining reserved olive oil in a bowl. The mixture should be loose, with evenly moistened crumbs. Cut the lemon into wedges and reserve with the remaining parsley for serving.
Mix the topping Add the cod and topping
Once the potatoes are almost tender, take out the tray and leave the oven on. Pat 700 g of cod dry with kitchen paper and check for any remaining bones. Season with pepper and a little salt. Move the potatoes aside to make room for the fish, then arrange the cod pieces without overlapping. Divide all the topping between the portions and press it lightly onto the fish.
Add the cod and topping Bake the fish
Return the tray to the oven and bake for about 12–18 minutes from its return; allow 15 minutes for pieces about 3 cm thick. Check towards the end: the fish should be opaque in the centre and flake easily, the topping golden and crisp, and the potatoes fully tender. If the fish is still translucent inside, cook for another 2–3 minutes at a time and check again. If the topping browns too quickly, loosely shield just the fish with foil.
15:00Bake the fish Serve with lemon
Transfer the cod and potatoes to plates, supporting the fish with a wide spatula to keep the topping in place. Scatter over the remaining reserved parsley and add the lemon wedges. Serve straight away.
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Tips
- Dry the cod thoroughly. A wet surface makes the underside of the topping soggy.
- Chop the chorizo very finely without turning it into a paste. Small pieces distribute evenly through the panko.
- Do not add the fish while the potatoes are still firm. The potatoes should be almost tender first, as the cod cooks quickly.
- Squeeze the lemon over the exposed fish and potatoes at the table rather than soaking the crisp topping.
Storage
Serve straight away while the topping is crisp. Transfer any fully cooked fish and potatoes to a shallow container, cool promptly and refrigerate within 2 hours of cooking. Keep for up to 48 hours. Reheat only once, until piping hot throughout; the topping may lose its crispness.
Timing
Hands-on: 40 min · Cooking: 45 min
The total allows for tasks done in parallel. The individual times can overlap.
