Dish of the Week - The Hairy Bikers' Baked Fish with Chorizo Crust

 

Quick, easy, tasty and best of all, low in calories, this dish is a great, healthy mid-week supper. Ideal for a cozy night in or as a lovely main for a dinner party. I used Haddock as I prefer it to cod but any thick white fish will do. 

Serves 4

Ingredients

• 4 x 150g thick white fish fillets, such as haddock or cod, skinned
• freshly squeezed juice and finely grated zest of ½ large lime (I used lemon and it worked fine)
• oil, for spraying
• 100g chorizo sausage, skinned and cut into 1.5cm slices
• 2 thick slices day-old white bread (about 100g), crusts removed
• 1 garlic clove, finely sliced ( I used 2, you can never have enough garlic in my opinion)
• 15g bunch of flatleaf parsley, leaves roughly chopped
• 1 tbsp finely grated Parmesan cheese
• 1 tsp flaked sea salt, plus extra for seasoning
• 2 tsp extra virgin olive oil
• extra lime wedges, to serve
• freshly ground black pepper

1. Put the fish in a non-metallic bowl and sprinkle the lime juice over it. Toss lightly, then cover and chill while you make the crust.

2. Lightly mist a medium non-stick frying pan with oil and fry the chorizo over a medium heat for 1–2 minutes or until the fat begins to run, stirring regularly. Tear the bread into pieces (you should have about 65g after you’ve removed the crusts) and add it to the pan. Toss the bread with the chorizo and cook for 3 minutes more until the pieces are stained all over with the red fat, stirring. Tip it all on to a plate and leave to cool for 10 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6. 

3. Transfer the bread and chorizo to a food processor and blitz into crumbs. Add the garlic, lime zest, parsley, Parmesan, a teaspoon of the salt and lots of freshly ground black pepper, then process again to combine the ingredients thoroughly.

4. Lightly mist a baking tray with oil and put the fish, skin-side down, on the tray with the marinating juices. Spoon the chorizo mixture on top of the fish fillets and press it on firmly. Bake for 15–18 minutes until the fish is cooked and the crust is crisp.

5. Put the fish on warm plates, drizzle with the olive oil and sprinkle with a little more salt if you like. Serve with lime wedges for squeezing.

6. I served with salad and new potatoes.

Find the Hairy Bikers recipe here