Cod Cheeks and Chorizo
Pan fried cod cheeks and chorizo sausage served with parsley, lemon and broccoli in just 15 minutes.
- 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
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.
Calories: 341kcalCarbohydrates: 7gProtein: 31gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 768mgPotassium: 598mgFiber: 2gSugar: 1gVitamin A: 582IUVitamin C: 39mgCalcium: 42mgIron: 2mg