Chorizo-crusted cod tray bake with air-fryer wedges and green goddess dressed salad

RTÉ News​

25-05-2025

Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 4
800g cleaned skinned cod fillets
100g breadcrumbs - from stale bread
150g chorizo
3 tbsp olive oil
1 tbsp smoked paprika
50g grated parmesan
Zest of half a lemon
6 rooster potatoes
2 tbsp vegetable oil
2 tbsp all-purpose seasoning
200g mixed salad leaves
For the green goddess dressing:
3 tbsp basil pesto
1 tbsp mayonnaise
1 tbsp crème fraiche
Juice and zest of half a lemon
Salt and black pepper
To garnish:
Lemon wedges
Method
Begin by preparing the cod. Lightly salt the cleaned fillet on both sides and place in the fridge for 1 hour. After an hour, remove the fish and pat dry. Cut into 8 x 100g portions.
To make the chorizo crust, peel and dice half the chorizo and cook in a non-stick pan with the olive oil until soft and broken down. Add the chorizo and oil to a bowl with the breadcrumbs, smoked paprika, parmesan and lemon zest. Season with salt.
To make the air fryer wedges, cut the potatoes into thick wedge shapes and place in a bowl. Add the all-purpose seasoning and coat the wedges evenly before adding the vegetable oil. Cook for 22 minutes at 200c in the air fryer, shaking every 5 minutes.
Preheat the oven to 180c. Place a sheet of baking parchment on a tray.
Dredge the cod portions through the flavoured breadcrumbs before placing on the tray, leaving space between each piece of cod. Cut the remaining chorizo into thick chunks and add to the tray along with any remaining breadcrumbs. Cook for 15 minutes until the fish is cooked through and the breadcrumbs have gone golden brown.
While the fish and wedges cook, assemble your salad. Mix the pesto, mayonnaise, crème fraiche and lemon juice and zest and lightly dress the salad leaves. Season with salt and black pepper before serving stacked on a large plate.
Remove fish from the oven, add the crispy wedges to the tray, and serve to share alongside the dressed salad.