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dos cheeks with chorizo and broccoli ina round dish.

Cod Cheeks and Chorizo

Amanda
Pan fried cod cheeks and chorizo sausage served with parsley, lemon and broccoli in just 15 minutes.
5 from 14 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course lunch, Main Course
Cuisine French
Servings 4
Calories 341 kcal

Equipment

  • sharp knife
  • large deep frying pan or skillet
  • Saucepan with lid.
  • spatula

Ingredients
 
 

  • 450 g cod cheeks
  • 1 tablespoon butter
  • 1 tbsp oil
  • 2 tablespoon flour
  • 1 teaspoon black pepper
  • 1 tablespoon parsley
  • 1 lemon
  • 100 g broccoli tenderstem
  • 225 g chorizo

Instructions
 

  • Dry off the cod cheeks with paper towel and divide into even sized pieces.
  • Mix the flour with the pepper, dredge the cod in the flour and set aside on a tray.
  • Cut the ends from the chorizo and slice into rough 1cm or half an inch pieces.
  • Heat the frying pan over a medium heat and add the sausage in a single layer.
  • Cook for 2 minutes until golden and crispy then flip them over for a further 2 minutes.
  • Set the chorizo aside with a slotted spoon or spatula. Wipe the pan with kitchen paper to reuse for the fish.
  • Heat the oil in the pan over a medium heat and add the cod cheeks. Carefully turn over for a further 2 minutes.
  • Add the broccoli to a saucepan of simmering water, replace the lid and simmer for 3 or 4 minutes then drain.
  • Add the chorizo back to the pan to heat through, squeeze the lemon and add the juice over the fish.
  • Arrange the broccoli over the dish and sprinkle over the parsley before serving.

Nutrition

Calories: 341kcalCarbohydrates: 7gProtein: 31gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 768mgPotassium: 598mgFiber: 2gSugar: 1gVitamin A: 582IUVitamin C: 39mgCalcium: 42mgIron: 2mg
Keyword chorizo, cod cheeks
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