White Fish with a Chorizo Crust taken from the Hairy Dieters: Eat for Life

This healthy recipe provides a fantastic way to spice up any type of white fish with relatively few ingredients. The process was very easy and quick to cook and only mounts up to 255 calories without the potatoes and vegetables.

Top Tips:

• I bought snacking chorizo from Tesco that is already skinned and sliced to save time
• The recipe book suggests to serve with mash however I found herby roasted potatoes provided an exciting accompaniment to a delicious meal.
• I used cod loin which is often meatier and more juicy than a fillet
• To save time, I only left the bread and chorizo to cool for 5 minutes. It still blended perfectly!
• I added an extra squirt of lime juice to each fillet before pressing on the crust - this helped the crust to stick
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• Time: 30 mins

• Serves 4
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• Ingredients: 

• 1/2 lime, juice only

• 4 firm white fish fillets such as haddock, monkfish or cod

• 100g day-old white bread, crusts removed and broken into small pieces
  

• 100g cured chorizo, skinned and chopped

• 1 garlic clove, finely sliced

• 1 unwaxed lime, zest only

• 1 tbsp flatleaf parsley

• 1 tbsp parmesan cheese

• Freshly ground black pepper and Salt for seasoning

• Olive oil

• Lime wedges, to serve

Cooking instructions: 

1. Preheat the oven to 180C/350F/Gas 4.
2. Pour the lime juice over the fish fillets. Leave for half an hour while you prepare the crust.
3. For the crust, slice the chorizo and fry with the bread for 3 minutes until the bread becomes coated in the juices
4. Transfer the chorizo and bread to a plate and leave to cool for 30 minutes
5. Once cool, place the bread and sausage into a blender or food processor and pulse until the mixture resembles fine crumbs. Add the garlic, lime zest, parsley, parmesan, 1tsp of salt and freshly ground black pepper. Process again to combine the ingredients.
6. Lightly oil a baking tray and place the fish, along with the juices, skin-side down in a roasting tin. Press on a thick layer of the crust.
7. Bake the fish in the preheated oven for 12-15 minutes.
8. Serve with a drizzle of olive oil and a lime wedge for extra flavour