Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.

Dice the chorizo into small cubes and fry in a hot pan just until the oil starts to release. Take off the heat and tear the stale bread into the pan roughly, stirring together so the bread soaks up all the oil.

Place the chorizo, bread, garlic purée, lemon zest and dried herbs in a food processor and blitz to form a fine crumb.

Place the cod loins on the tray, season with a little salt and pepper and top with the chorizo crumb, ensuring it has stuck well to the fish. Add the tomatoes to the tray and bake in the oven for 20-25 minutes depending on the thickness of the loins.

Serve with a fresh salad or seasonal greens and baby potatoes.

Cook’s Notes

Sometimes cod can be expensive and from unsustainable sources so do speak to your fishmonger before purchasing cod loins. And be mindful that the loin fillets need to be relatively chunky otherwise this will drastically change the cooking time.

Always try and purchase sustainable fish depending on what time of year you are cooking this dish - The Marine Conservation Society (MCS) website is a great resource when you require advice on sustainable shopping of fish and seafood.