Tuscan Cod Bake with Chorizo and Tomato Sauce

Tuscan Cod Bake with Chorizo and Tomato Sauce

Serves 4
30 Minutes

This Tuscan style cod bake is truly delicious.

It is warm but light, flavorful but not overpowering. You will enjoy it just as much on a summers evening to a cold winters night. The creamy, tomatoey sauce perfectly encapsulates the mild and delicate flavour of the cod and the chorizo add an extra special punch. Once you have one mouthful you wont be able to stop until your plate is squeaky clean. We have paired it with homemade garlic bread but it would work perfectly with potatoes, rice or even on paste. However you decide to serve this, your friends and family will be begging you for your recipe.  

Note: this recipe works perfectly with other white fish, such as haddock, basa or pollock. If you don’t have bread to make your own garlic bread, any store garlic bread also works perfectly.   

Cooking Instructions


  • 4 Cod Fillet Portions
  • 100g spicy Spanish Chorizo Sausage – finely chopped
  • 250g Can Tinned Tomatoes – pureed
  • 120g Semi Sun-dried Tomatoes
  • 200ml Double Cream
  • 3 tbsp Olive Oil
  • 4 Garlic Cloves – Minced
  • 2 Shallots – Finely Chopped
  • 1tsp Aleppo Pepper
  • 40g Grated Parmesan
  • 2tbsp Oregano – Finely Chopped (2tsp if using dried oregano)
  • Salt & Black pepper to taste

For the Garlic Bread

  • Sourdough bread sliced to ½ inch thick
  • Garlic clove
  • Olive oil

Cooking Instructions

  • 1. Dry the cod portions with kitchen paper and season with salt and pepper.
  • 2. Heat the oil in a large, non-stick pan over a high heat. Add the chorizo and cook for 3-4 minutes, until golden and crispy, stirring frequently. Remove from the pan using a slotted spoon, ensuring the oil remains in the pan, and set aside.
  • 3. Add the cod to the pan and sear on each side for 3-4 minutes. Remove from the pan and set aside.
  • 4. Add the shallots and minced garlic to the pan and cook for 2 minutes, stirring frequently to prevent from catching. When the onions are soft, add the pureed tomatoes and bring to a simmer. Turn the heat to medium and cook for 5 minutes to infuse the flavours.
  • 5. Stir in the cream, grated parmesan, oregano and sundried tomatoes. Season to your taste with salt and pepper. Bring the sauce to a simmer for 3 minutes.
  • 6. Add the cod to the pan and cook for a further 3 minutes to cook the fish through and the sauce has thickened.
  • 7. While the cod cooks through, toast the sourdough, rub it with garlic and drizzle with oil.
  • 8. Serve the cod and sauce in dishes and top with crispy chorizo, fresh oregano and homemade garlic bread.