This is one of my absolute favourite fish dishes – the flavour of the spicy chorizo goes surprisingly well with firm white fish and the calories are pretty low too at around 250 per serving.
The recipe is actually quite easy to prepare even though there are quite a few steps to follow. I served this with roasted skin-on baby potatoes and a mixed leaf salad, but it’s just as good with creamy mashed potatoes and green veggies.
Try to choose a reduced fat chorizo if possible – it’s not that easy to find but I always use Tesco’s Finest Reduced Fat Chorizo (which isn’t any more expensive than their regular variety). The calories are a lot higher if you use a regular chorizo so try to shop around.
I’d also recommend buying thick fish fillets if you can – they may take just a little longer to bake, but they won’t dry out like thinner, flatter fillets and are less likely to fall apart!
This is one of my favourite fish dishes - the flavour of chorizo goes surprisingly well with firm white fish and the calories are pretty low too at around 250 calories per serving.
- 4 Cod or (unsmoked) Haddock fillets (skinless; around 150g each; thick fillets)
- ½ Lime - zest and juice (zest finely grated)
- Low calorie spray oil
- 75 g Tesco Finest Reduced Fat Spanish Chorizo (skinned and sliced)
- 2 medium Slices wholemeal bread (crusts removed)
- 1 Garlic clove (peeled and crushed)
- 15 g Bunch fresh parsley (chopped)
- 1 tbsp Parmesan cheese (finely grated)
- ½ tsp Sea salt
- Lime wedges (to serve)
- Black pepper
Preheat the oven to 180ºc Fan / 200ºc / Gas Mark 6.
Lay the fish in a non-metal bowl, sprinkle with the lime juice, cover and refrigerate while you prepare the chorizo crust.
Lightly spray a non-stick frying pan with low calorie oil spray and cook the chorizo over a medium heat for 1-2 minutes, stirring regularly. Tear the bread into small pieces and toss into the pan, mixing with the chorizo.
Cook for a further 3 minutes then tip the lot onto a plate and allow to cool for 10 minutes or so.
Tip the chorizo mixture into a food processor and blitz into crumbs. Add the garlic, lime zest, Parmesan cheese, parsley and salt, and season with plenty of black pepper. Pulse the food processor a few times to thoroughly combine the ingredients.
Lightly spray a non-stick baking tray with low calorie oil spray, and lay the fish (skin side downwards) on the tray with any marinade juices. Spoon the chorizo mix on top of the fish and press it down firmly.
Pop the tray into the oven and bake for about 15 to 20 minutes, until the fish is cooked through and the crust is crisp and lightly browned.
Serve the fish with lime wedges and a crisp salad, or creamy mashed potatoes and green vegetables (adding extra calories as appropriate).