Step 5 Place the cod on a lightly greased baking. 12 c fresh flat-leaf parsley leaves roughly chopped.

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Get one of our Baked cod and chorizo recipe and prepare delicious and healthy treat for your family or friends.

Baked cod and chorizo recipe. Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper. Put the cod fillets on a lightly greased baking. Step 4 Now add the chorizo and its oil to a food processor with the breadcrumbs almonds zest and olive oil and blitz until you have a crumb.

Sprinkle with parsley before serving. Add the breadcrumbs almonds lemon zest seasoning and half the olive oil then blitz to a crumb. Learn how to cook great Baked cod and chorizo.

Heat oven to 400 F. BAKED COD WITH COURGETTES AND CHORIZO 1. Baked cod and chorizo recipe.

Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Drizzle some oil into four heatproof dishes and place a cod fillet in each one. Lay a couple of basil leaves on top and season well.

Instructions Preheat the oven to 200C180fangas 6. Meanwhile prepare the fish. Cut four slices from the lemon and arrange over each piece of.

Place the courgettes in the roasting tin. Divide the tomatoes chorizo sherry and remaining olive oil between the dishes. Ingredients 3 tablespoons olive oil 6 ounces chorizo or smoked sausage such as kielbasa thinly sliced 1½ pounds Yukon gold potatoes peel first if desired sliced 14 inch thick 3 leeks white and light green parts only halved lengthwise rinsed and thinly sliced into half-moons 1 cup.

This cod tray bake recipe has a delicious chorizo and crispy breadcrumb topping. Toss the potatoes olive oil garlic chorizo baby plum tomatoes and peppers. Slice the chorizo and fry in a little oil for a couple of minutes.

Bake for 12 minutes then add the chorizo and peppers and roast for a further 13 minutes. Preheat the oven to 180C350FGas 4. Place them on a plate.

Mix the flaky salt with ½ tsp smoked paprika and sprinkle over both sides of the cod fillets. Toss together the potatoes seasoning and 1 tablespoon of oil in a large roasting tray. Its served with a mix of new potatoes padron peppers and piquanté peppers.

Ingredients 2 tablespoons olive oil 4 ounces Spanish chorizo cured sausage thinly sliced 1 pound Yukon gold potatoes sliced 14 inch thick 2 leeks white and light green parts cut into thin half-moons ¼ teaspoon crumbled saffron threads Kosher salt and black pepper 1 1 12-pound piece cod. Preheat the oven to fan 180Cgas 4. Line a roasting tin with baking parchment.

Squeeze half the lime juice onto the cod and leave in the fridge to marinate for half an hour. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Preheat the oven to 200ºC180ºC fangas mark 6.

Transfer skillet to oven and bake until cod is opaque throughout 15-20 min. Add the sausage and brown on both sides. 1 12 to 3 lbs cod fillets.

Heat oven to 200C180C fangas 6.

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