A fish placed on a pan with fresh broccoli.

Slashed and Roasted Cod with Chorizo, Rosemary & Purple-Sprouting Broccoli

Roasting a whole fish is quick and simple – perfect for feeding a crowd in no time. This recipe pairs tender cod with spicy chorizo, garlic, rosemary, and a pop of lemon. Ready in 30 minutes, it’s a stress-free way to impress. For more fish cooking tips, check out our fish cookery course and dining experiences.
serves 4

Method

Preheat the oven to 200°C/400°F/gas mark 6. Dry the fish thoroughly inside and out. Use a sharp knife to make 3 or 4 slashes on each side of the fish, cutting all the way to the bone. This helps the heat penetrate and speeds up cooking.

Lightly oil a shallow roasting tray large enough to fit the cod. Place the fish in the tray, season generously with salt and pepper, and rub in the olive oil. Put the tray in the oven and roast the fish for 10 minutes.

While the fish is roasting, bring a pan of salted water to the boil for the broccoli, but don’t add it yet. Peel the chorizo and slice it into 1–2cm (½–¾in) rounds.

After 10 minutes, remove the fish from the oven. Scatter the chorizo, lemon zest, garlic slices, and rosemary sprigs over the fish. Try to tuck some of the chorizo and garlic into the slashes and under the fish. Return the tray to the oven and roast for another 10 minutes, or until the fish is cooked through. (The fish is done when the flesh easily lifts away from the bone.)

While the fish cooks, boil the purple-sprouting broccoli for 2–4 minutes until just tender. Drain well, then add it to the roasting tray with the fish. Toss the broccoli through the chorizo and garlic mixture. Add the butter and squeeze over the lemon juice. Gently toss again to combine.

Serve the fish straight from the tray with warm plates, roast or sautéed potatoes, and a fresh salad.

For more fish cooking tips, check out our fish cookery course and dining experiences.

Ingredients

  • 1 whole line-caught cod (about 1.5–2kg/3lb 5oz–4lb 8oz), scaled, gutted, and cleaned
  • 4 tablespoons extra-virgin olive oil, plus extra for oiling
  • 250g (9oz) good-quality air-dried chorizo sausage
  • Juice and zest of 1 lemon
  • 2 garlic cloves, peeled and thinly sliced
  • 2–3 rosemary sprigs
  • 400–500g (14oz–1lb 2oz) purple-sprouting broccoli
  • 1 knob of butter
  • Salt and freshly ground black pepper
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