Fish with a Chorizo Crust (Hairy Bikers recipe)

½ lime, juice only
4 firm white fish fillets (not steaks) such as haddock, monkfish or cod
150g/5½oz day-old white bread, crusts removed
200g/7oz cured chorizo, skinned and chopped
2 garlic cloves, finely sliced
1 unwaxed lime, zest only
2 tbsp flatleaf parsley
2 tbsp parmesan cheese
½ tsp freshly ground black pepper
50g/2oz butter
lime wedges, to serve

Preheat the oven to 180C/350F/Gas 4.
For the fish, pour the lime juice over the fish fillets. Leave for half an hour while you prepare the crust.
For the crust, cut the bread into chunks and place in a roasting tin. Place the chorizo on top of the bread.
Transfer to the oven and cook for 15 minutes. As the heat increases, the fat from the sausage will run into the bread chunks. Remove from the oven and leave to cool.
Once cool, place the bread and sausage into a blender or food processor and pulse until the mixture resembles fine crumbs. Add the garlic, lime zest, parsley, parmesan and freshly ground black pepper. Process again to combine the ingredients.
Technique: Zesting citrus fruit

Watch technique
1:02 mins
Place the fish, along with the juices, skin-side down in a roasting tin. Press on a thick layer, about 0.5cm/¼in;, of the crust.
Cut the butter into small cubes and dot over the crust.
Tightly cover the roasting tin with foil and bake the fish in the preheated oven for 15-20 minutes.
Serve with chips or new potatoes and a rocket salad, and the lime wedges.

Serving Size: Makes 4, 1 fillet servings

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.