Baked fish with chorizo crust

Name: Baked fish with chorizo crust
Cuisine: European, Mediterranean, Spanish
Ingredients: 4 x 150g thick white fish fillets, such as haddock or cod, skinned; freshly squeezed juice and finely grated zest of ½ large lime; oil, for spraying; 100g chorizo sausage, skinned (if necessary) and cut into 1.5cm slices; 2 thick slices day-old white bread (about 100g), crusts removed; 1 garlic clove, finely sliced; 15g bunch of flatleaf parsley, leaves roughly chopped; 1 tbsp finely grated Parmesan cheese; 1 tsp flaked sea salt, plus extra for seasoning; 2 tsp extra virgin olive oil; extra lime wedges, to serve; freshly ground black pepper

Instructions

There’s no doubt about it – chorizo is full of fat and calories. But we love it and it has such a great flavour that a little goes a long way. This is a version of a recipe we first cooked on a beach in Patagonia, but with a lower calorie count. Different types of chorizo vary in calories, but the lower-calorie versions will be about 300 calories per 100g, so choose those if you can.

Updated at: Thu, 26 Feb 2026 08:24:16 GMT