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Cod And Chorizo Bake

I have used smaller pieces of fish than usual to keep the cost down as there are plenty of other ingredients for make it a filling weeknight supper. It might be worth using the fish counter and ask for 400g of cod loin and cut it up yourself.  You can use any chunky white fish. If you don’t have sherry vinegar finish the dish with a squeeze of lemon.

3 tbsp olive oil

4 cooking chorizo, chopped

1 onion, finely diced

3 cloves garlic, thinly sliced

2 sprigs thyme, leaves picked

250g orzo

200ml cider

500ml chicken or vegetable stock

4 x 100g skinless cod loin fillets

Chopped parsley for garnish

sherry vinegar to drizzle

Preheat the oven to 170C fan. In a shallow wide oven proof dish, add the olive oil and chorizo and cook over a medium heat until the chorizo starts to release it’s oil and starts to crisp.

Turn the heat to low and add the onion and cook for 5-7 minutes until the onion is soft. Then add the garlic and thyme and cook for a further 2 minutes.

Add the orzo, giving it a good stir so every grain is coated with oil. Stir in the cider and stock, add a teaspoon of salt and a good grinding of pepper. Bring to the boil then put in the oven for 10 minutes. Season the cod with salt on both sides.

Remove from the oven, nestle the cod fillets in the orzo and bake for a further 15 minutes. Check the seasoning.

Serve sprinkled with parsley and a drizzle of sherry vinegar over the fish (or lemon juice).

Cod Prepared For Chorizo Bake
Frying Chorizo And Onions For Cod Bake
Cod And Chorizo Bake Served
Cod and chorizo bake

Cod and chorizo bake

Jules
I have used smaller pieces of fish than usual to keep the cost down as there are plenty of other ingredients for make it a filling weeknight supper. It might be worth using the fish counter and ask for 400g of cod loin and cut it up yourself.  You can use any chunky white fish. If you don't have sherry vinegar finish the dish with a squeeze of lemon.
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Prep Time 5 mins
Cook Time 45 mins
Course Main Course
Cuisine Spanish
Servings 4 people
Calories 504 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 4 cooking chorizo chopped
  • 1 onion finely diced
  • 4 cloves garlic thinly sliced
  • 2 sprigs thyme leaves picked
  • 250 g orzo
  • 200 ml cider
  • 500 ml stock (chicken or vegetable)
  • 4 x 100 g skinless cod loin fillets
  • chopped parsley to garnish
  • Sherry vinegar or lemon juice for drizzling

Instructions
 

  • Preheat the oven to 170C fan. In a shallow wide oven proof dish, add the olive oil and chorizo and cook over a medium heat until the chorizo starts to release it's oil and starts to crisp.
  • Turn the heat to low and add the onion and cook for 5-7 minutes until the onion is soft. Then add the garlic and thyme and cook for a further 2 minutes.
  • Add the orzo, giving it a good stir so every grain is coated with oil. Stir in the cider and stock, add a teaspoon of salt and a good grinding of pepper. Bring to the boil then put in the oven for 10 minutes. Season the cod with salt on both sides.
  • Remove from the oven, nestle the cod fillets in the orzo and bake for a further 15 minutes. Check the seasoning.
  • Serve sprinkled with parsley and a drizzle of sherry vinegar over the fish (or lemon juice).

Nutrition

Calories: 504kcalCarbohydrates: 48gProtein: 31gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 78mgSodium: 797mgPotassium: 604mgFiber: 2gSugar: 2gVitamin A: 316IUVitamin C: 12mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!

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