Name: Roasted haddock with chorizo crust, asparagus and peppers
Total time: 30 min
Yield: Serves 2
Ingredients: 75g cooking chorizo; 2 slices stale white bread; 1 clove garlic crushed; olive oil; 2 chunky pieces skinless haddock, cod or hake; 250g asparagus trimmed; 1 red pepper cut into bite-sized pieces; 1 tbsp sherry vinegar; crusty bread to serve; salad to serve

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Roasted haddock with chorizo crust, asparagus and peppers

Roasted haddock with chorizo crust, asparagus and peppers

Adam Bush

Published: May 28, 2020 at 12:28 PM

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Serves 2

Easy

Total time: 30 mins

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A spicy, vibrant chorizo crust perks-up haddock fillets, which are served alongside a medley of roasted asparagus and red pepper

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Alternatives

Complete the dish

Try our roast haddock traybake then check out more haddock recipes.

Ingredients

Nutrition

75g cooking chorizo
2 slices stale white bread
1 clove garlic

crushed
olive oil
2 chunky pieces skinless haddock, cod or hake
250g asparagus

trimmed
1 red pepper

cut into bite-sized pieces
1 tbsp sherry vinegar
crusty bread

to serve
salad

to serve

Nutrition: per serving

kcal534
fat30.5g
saturates7.2g
carbs17.8g
sugars6.7g
fibre5.7g
protein44.3g
salt1.8g

Method

step 1

Put the chorizo, bread, garlic and some seasoning into a food processor and whizz until it forms a paste (drizzle some olive oil into the mixture if it doesn’t come together). Sandwich the paste between two pieces of baking paper and gently press out until it’s big enough to cover both of the fish fillets. Remove the top layer of paper and cut the paste in half.
step 2

Heat the grill to high. Season the haddock, put onto a baking tray, then use a spatula to lay the chorizo paste on top. Scatter the asparagus and red pepper around the fish, drizzle with olive oil and put the tray on the middle shelf of the oven. Grill for 15 minutes until the veg and fish are cooked. Move the haddock to the top shelf for the final minute if it needs to crisp up. Drizzle the sherry vinegar over everything.
step 3

Serve with a big salad and crusty bread to mop up the juices from the tray.

Head here for more haddock recipes

Haddock goujons with parmesan crust and pea pesto

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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