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Cod and Chorizo with Fennel

Pan-seared cod stuffed with tapenade, roasted with chorizo, and served with a Mediterranean-style fennel, aubergine, and tomato accompaniment.

SeafoodHigh ProteinGluten FreeChorizoCod
Estimated Nutrition
Calories
725.2
kcal / serving
1450.4 kcal total
Carbs
19.4g
per serving
38.8 g total
Fat
50.6g
per serving
101.2 g total
Protein
51.3g
per serving
102.6 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
g
Black Olive Tapenade
Fruits
0.5
piece
Lemon
Juice only
Liquids
250
ml
Tomato Juice
Meat
125
g
Chorizo
Thinly sliced
NutsSeeds
2
piece
Bay Leaves
1
sprig
Thyme
1
handful
Basil
Leaves for garnish
1
1
Salt
To taste
1
1
White Pepper
Cracked, to taste
OilsFats
1
tbsp
Olive Oil
For frying fish
1
tbsp
Basil Oil
For drizzling
1
tbsp
Olive Oil
For fennel accompaniment
Seafood
2
piece
Cod Fillet
150-200g each
Vegetables
50
g
Aubergine
Cut in half
2
piece
Banana Shallots
Blanched and sliced in half
1
handful
Black Olives
2
piece
Baby Fennel
Blanched
18
piece
Cherry Tomatoes

Method

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