Nosh Pit Recipe: Fish with a Savoury Chorizo Crust
Suggested soundtrack: Fish - Square Go
We’ve cooked this dish at numerous dinner parties and people love it, it’s really easy to feed lots of people with this recipe. In roasting tins place your portions of fish lay on the crust dot with butter cover with foil and refrigerate. Twenty minutes before you want everyone to eat bung 'em in the oven and bob's your uncle, you’ve cooked a gob smacker!
750g of Firm White Fish Fillets (not steaks)
150g Dry White Bread Crusts Removed (For crumbs)
250g Chorizo Sausage Skinned and Chopped Into Big Chunks
2 x Cloves of Garlic Chopped
2 Tablespoons of Fresh Flat Leaf Parsley
The Zest of a Lime (Un waxed)
The Juice of Half a Lime
½ Teaspoon Black Pepper
2 x Tablespoons of Parmesan Cheese
Lime Wedges to Serve
Take the fish portions and pour over the lime juice leave for half and hour while you prep up the crust.
Cut the bread into chunks and place in a roasting tin place the chorizo on top of the bread.
Place in the oven for 15 minutes allowing the bread to dry out as the heat increases the fat from the sausage will run into your bread chunks – this is a good thing. Remove from the oven and leave to cool.
Once cool place the bread and sausage into a blender or food processor and blitz to crumbs. Add the garlic, lime zest, parsley, cheese and pepper; blitz together to combine the ingredients. This is the crust for the fish.
In a roasting tin place the limed fish skin side down and press on a good thick layer (about ½ cm) of the crust preparation.
Cut the butter into small cubes and dot over the crust.
Tightly seal the roasting tin with foil and bake in a pre-heated oven for 15 – 20 minutes (depending on the thickness of your fish) at 180C.
Serve with chips or new potatoes and a rocket salad and don’t forget your lime wedges.