Baked Cod with Chorizo Crumb and Lemon Aioli

• chorizo (for frying)↗175g g

  skin removed, diced

• dried breadcrumbs↗50g g
• blanched almonds↗25g g

  toasted and coarsely chopped

• zest of half a lemon
• olive oil↗1 ½ ст. л. tbsp

  plus extra for greasing

• cod fillets, boneless and skinless↗6

  about 175 g each

• good quality mayonnaise↗6 ст. л. tbsp
• garlic clove↗½

  minced

• lemon juice2 ч. л. tsp

Step-by-step instructions

1. 1

   Place the chorizo in a skillet and fry over medium heat until it releases its oil and becomes browned. While it cooks, prepare the aioli: combine the mayonnaise, minced garlic, lemon juice and a pinch of spices, mix well and refrigerate.

2. 2

   Transfer the browned chorizo together with the rendered oil to a food processor and pulse briefly into fine crumbs. Add the dried breadcrumbs, blanched almonds, zest of half a lemon, spices and half of the olive oil, and mix again until a uniform crumb mixture forms.

3. 3

   Preheat the oven to 200 °C (180 °C with convection), gas mark 6. Grease a baking tray with olive oil, lay the cod fillets on it. Evenly spread the crumb mixture over the fish, pressing it onto the surface. Refrigerate the tray for at least 20 minutes so the crust adheres.

4. 4

   Bake the fish for 10–15 minutes (depending on fillet thickness) until the flesh is opaque and the crust turns golden.