Chorizo crumb-topped cod with Padrón peppers

Chorizo crumb-topped cod with Padrón peppers

This high protein keto recipe provides the perfect combination of Mediterranean flavors. Cod is baked and then topped with a Parmesan cheese and Spanish-chorizo crumble to enhance the flavor of the fish. As a side, Padrón peppers are the perfect match for fish dishes.

Chorizo crumb-topped cod with Padrón peppers

This high protein keto recipe provides the perfect combination of Mediterranean flavors. Cod is baked and then topped with a Parmesan cheese and Spanish-chorizo crumble to enhance the flavor of the fish. As a side, Padrón peppers are the perfect match for fish dishes.
USMetric
2 servingservings

Ingredients

  • 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
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Add the butter to the bowl and use your hands to mix the ingredients until it resembles crumbs.
  4. Place the cod into a baking pan lined with parchment paper. Season with salt and pepper, and spoon the crumble mixture over the top.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the cod with the peppers.

Tips

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.

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2 comments

  1. Vivavi
    Great recipe, we've put it in regular rotation. Two tips:
    1. The recipe says to bake, then cook the crust. Switch it!! Broil first, then lower the temp and cook to desired doneness. This way, you get a crispy top and perfectly cooked fish regardless of the thickness of the fish.
    2. Make ahead tip: prepare the crumble crust in advance and store in the fridge until ready to cook. This way, it works well on a weeknight: quick prep AND quick cleanup.
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Great recipe, we've put it in regular rotation. Two tips:
    1. The recipe says to bake, then cook the crust. Switch it!! Broil first, then lower the temp and cook to desired doneness. This way, you get a crispy top and perfectly cooked fish regardless of the thickness of the fish.
    2. Make ahead tip: prepare the crumble crust in advance and store in the fridge until ready to cook. This way, it works well on a weeknight: quick prep AND quick cleanup.

    Great tips! Thanks for sharing!

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