Cod steaks cooked with chorizo served with a courgette puree and a rosemary crumble.
Preheat the oven to 210°C.
Pick and finely chop the rosemary. Grate the parmesan. Strip the rosemary leaves from the stalks.
Place the flour, grated parmesan, butter, ground almonds and the rosemary in a bowl. Rub the ingredients together with the tips of your fingers to make a crumble. Spread the crumble on to a baking sheet and cook in the oven for 15 minutes.
Peel and finely dice the onion. Wash the courgettes, top and tail and then cut into small cubes.
Heat a large frying pan and add a drizzle of olive oil. Sweat the onions with a pinch of salt. Once soft, add the courgettes and cook over a high heat, stirring frequently. Once the courgette cubes start to take on a little colour, add a small cup of water. Once all the water has evaporated, blitz the mixture in a blender or with a whisk, adding a dash of olive oil.
Cut the chorizo into thin strips. Make small incisions in the cod steaks and insert a piece of chorizo into each cut. Season the fish with fleur de sel and piment d'Espelette.
Heat a non-stick frying pan and add a drizzle of olive oil. Place the fish in the pan flesh-side down and cook for 3-4 minutes. Once the fish is half cooked, add a knob of butter to the pan and remove from the heat. Repeatedly spoon the melted butter over the fish to finish cooking. Return to the heat if necessary.
Use stainless steel serving rings to place the courgette puree. Remove the serving rings and sprinkle the crumble over the courgette. Place the cod alongside the vegetables and serve immediately.
«If you prefer, oven bake your cod with a drizzle of olive oil for 6-7 minutes.»