Fillet of Cod with herb breadcrumbs, chorizo and mussels recipe

A recipe adapted from Tom kitchin’s kitchin suppers because I couldn’t find clams. Even so, tasted pretty good!

Made this early January this year in Edinburgh while I was visiting my friends there. I enjoy using their kitchen as there was ample space to work and the flat owner supplied very beautiful glasses, plates etc. Well equipped, yet, I still have to move all my heavy equipment i.e. blender, mixer etc from Glasgow to Edinburgh.

Fillet of Cod with herb breadcrumbs, chorizo and mussels recipe adapted from Tom Kitchin kitchin supper cookbook:


250g mussels

4 chunky portions of cod fillet, about 200g each.

150g white bread (ideally day old), crusts removed, torn into chunks

1 tablespoon chopped tarragon

sea salt and freshly ground black pepper

olive oil for cooking

1 tablespoon Dijon mustard

50g chorizo, skinned and roughly chopped

2 garlic cloves, peeled and chopped

50ml white wine

1 tablespoon chopped parsley

a little extra virgin olive oil

12 cherry tomatoes, halved

1 tablespoon chopped basil


1) Rinse the mussels thoroughly under cold running water for 5-10 minutes to remove all grit. Drain and set aside. Have the cod portions ready at room temperature.

2) For the herb breadcrumbs, put the bread and chopped tarragon into a blender and blitz into fine crumbs; the breadcrumbs will take on a lovely green colour,. Tip them into a shallow dish and set aside.

3) Heat the oven to 180 celcius/Gas 4. Season the cod portions all over with salt and pepper. Heat a large non-stick overproof frying pan over a medium-high heat and add a drizzle of olive oil. When hot, place the cod portions, skin side down, in the pan and cook for 2-3 minutes until the skin starts to crisp.

4) Transfer the pan to the oven and roast the cod for 4-5 minutes. Take out of the oven and carefully turn the cod skin side up. Using a pastry brush, coat the skin with Dijon mustard. Now dip the skin side into the herb breadcrumbs to coat evenly. Replace the cod portions in the pan, crumbed side up, and bake for a further 1-2 minutes.

5) When the cod is in the oven, cook the mussels. Heat a non-stick sauté pan or deep frying pan and add a drizzle of olive oil. Add the chorizo pieces and cook for 2-3 minutes. Tip in the mussels and add the garlic, white wine and chopped parsley. Immediately cover with a tight-fitting lid and cook for 2-3 minutes until the mussels steam open.

6) When the cod portions are cooked, remove them from the oven and set aside to rest in a warm place for a few minutes.

7) Once the mussels are open, remove them with a slotted spoon to a bowl, leaving the chorizo and juices in the pan. Tip in any juices from the rested cod. Bring to the boil and let bubble for a minute or two to reduce the liquor. Add a splash of extra virgin olive oil to thicken it further, along with the cherry tomatoes and basil.

8) Spoon the sauce over the mussels . Divide between warm bowls, placing the cod in the middle.


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