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dos cheeks with chorizo and broccoli ina round dish.

Cod Cheeks and Chorizo

Pan fried cod cheeks and chorizo sausage served with parsley, lemon and broccoli in just 15 minutes.
5 from 17 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch, Main Course
Cuisine French
Servings 4
Calories 341 kcal


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


  • 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 and butter 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
Keyword chorizo, cod cheeks
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