Chorizo crumb-topped cod with Padrón peppers
- 1¾ oz. 50 g Spanish chorizo (hard and cured)
- 1¾ oz. 50 g parmesan cheese, shredded
- 3 tbsp 3 tbsp almond flour
- ½ oz. 14 g butter
- 14 oz. 400 g cod, boneless filletcod, boneless fillets
- salt or ground black pepper
- 2 tbsp 2 tbsp olive oil
- 7 oz. 200 g Padrón peppers
- 1 pinch 1 pinch coarse salt
- Preheat the oven to 400°F (200°C).
- Shred the chorizo with a food processor, or dice it into small pieces with a knife. In a bowl, mix together the chorizo, parmesan cheese, and almond flour.
- Add the butter to the bowl and use your hands to mix the ingredients until it resembles crumbs.
- Place the cod into a baking pan lined with parchment paper. Season with salt and pepper, and spoon the crumble mixture over the top.
- Bake for 10 minutes on the middle rack. After this, place the baking pan on the upper rack and bake for 5 more minutes until the crumble top is golden.
- Remove from the oven and let it rest. Keep it in the baking pan so the crumble hardens a little bit and the fish finishes cooking under its own retained heat.
- In the meantime, heat the olive oil in a pan over medium-high heat and add the peppers. Cook for 5 minutes stirring and turning occasionally. They should be golden but not burnt. Remove from heat and add coarse salt.
- Serve the cod with the peppers.
Choose mild chorizo if you do not want to hide the taste of the fish, or spicy chorizo if you prefer a unique and stronger taste.
This recipe can be stored in the fridge for two to three days in an airtight food container.