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Oven-baked cod loin with chorizo crumble

Recipe of the month

Oven-baked cod loin with chorizo crumble

Ingredients (serves 2):
  • 2 cod fillets
  • 2 tablespoons olive oil
  • 150g chorizo
  • 100g powdered parmesan
  • 1 peeled red pepper
  • Dried breadcrumbs
  • 1 large beef tomato
  • 1 clove of garlic 300ml fish stock
  • 100ml single cream
Dos de cabillaud au four, crumble de chorizo

Cut 6 thin slices of chorizo.

Blend the rest of the chorizo with the parmesan and red pepper. Add the breadcrumbs to obtain a light crumble batter.

Brown the cod fillets in a pan with a dash of olive oil. Season with salt and pepper.

Cover the cod with the crumble mixture and chorizo slices.

Put the fillets on a sheet of baking paper.

Bake for 8 minutes in an oven preheated at 200°C.

Heat the olive oil and crushed garlic clove in a pan. Lightly fry 2 thick slices of tomato and keep warm. Deglaze the cooking juices with the fish stock and cream. Reduce to obtain a syrupy substance.

On a Scenari plate, arrange the warm tomato slice and cod loin straight from the oven. Serve sauce on the side.

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