Cod Cheeks Recipe

This is one of those super quick dinners I turn to on busy weeknights. Cod cheeks are tender, boneless little gems that cook fast and stay juicy. Paired with smoky chorizo slices, they soak up all that paprika-rich oil for incredible flavor.

I often make this dish in about 15 minutes start to finish. It’s simple enough for lunch on its own or you can dress it up with a side salad or some buttery potatoes for a proper dinner.

If you’ve never tried cod cheeks before, this is a gentle introduction. They’re mild, slightly sweet, and work beautifully with the warm spice of chorizo.

Why I Love This Dish

What I really enjoy about this recipe is how unfussy it is. You dredge the fish in a bit of flour, fry it quickly, and let the chorizo do most of the seasoning work.

Honestly, there’s something satisfying about having a hot, homemade meal on the table so quickly. Some nights I serve it with just steamed broccoli for an easy, balanced plate. Other times I’ll grab some crusty bread to mop up all that smoky, lemony oil in the pan.

I first came across the combo of seafood and chorizo in a little seaside restaurant years ago. The menu had mussels in chorizo cream, squid with chorizo crumbs, and I was hooked. That balance of sweet seafood and spicy sausage is hard to beat.

What You’ll Need

Here’s what I use to make this at home, with a few personal notes:

• Cod cheeks – these are usually sold ready to cook, but if they’re in big clusters just cut them into smaller pieces. They stay juicy and cook fast.
• Chorizo – I prefer the cured kind over fresh. Mild chorizo is my go-to for fish since the spicy version can be a bit strong.
• Butter – adds richness when frying.
• Oil – I usually go for olive oil, but any neutral oil works.
• Flour – plain flour for a light dredge that crisps nicely.
• Pepper – freshly cracked black pepper is enough, since chorizo brings its own salt.
• Parsley – I like chopping it fresh for a sprinkle of color and brightness.
• Lemon – the juice wakes up the dish beautifully.
• Broccoli – tenderstem or broccolini works well, cooks quickly, and balances the rich flavors.

I love that this recipe uses everyday ingredients you probably already have around.

My Easy Cooking Steps

1. Get the cod cheeks ready
   • Pat them dry with paper towels. If some pieces are big or attached, cut them into even chunks so they cook evenly.
2. Prepare the dredge
   • Mix flour with black pepper in a shallow bowl.
   • Dredge the cod cheeks and set them aside on a tray.
3. Slice the chorizo
   • Cut the ends off and slice it into rounds about 1 cm thick.
4. Cook the chorizo
   • Heat your frying pan over medium.
   • Add the chorizo in a single layer. Let it crisp for about 2 minutes each side.
   • Remove with a slotted spoon. I often pour off some of the oil if it feels too much but leave enough to cook the fish.
5. Cook the cod cheeks
   • Wipe out any burnt bits from the pan with paper towel if you want a cleaner finish.
   • Add oil and butter over medium heat.
   • Fry the cod cheeks about 2 minutes on one side. Don’t crowd the pan or they’ll steam instead of crisp.
   • Flip carefully for another 2 minutes.
6. Meanwhile, steam the broccoli
   • I just add an inch of water to a saucepan, bring it to a simmer, toss in the broccoli, pop on the lid, and let it steam for 3–4 minutes until tender but still bright.
7. Finish the dish
   • Return the chorizo to the pan with the cod to heat through.
   • Squeeze fresh lemon juice over everything.
   • Arrange on plates with the broccoli. Sprinkle with fresh parsley.

Dinner is ready.

My Practical Cooking Notes

• Don’t crowd the pan. I often fry the fish in two batches. Overcrowding leads to soggy, pale coating instead of that lovely golden crust.
• Fresh lemon is worth it here. Bottled juice just doesn’t have the same lift.
• If the chorizo renders too much fat, spoon some off before adding the fish.

Some Favorite Sides

I like to change up the sides based on what’s in the fridge. Here are a few that work well:

• Simple French-style peas with butter and shallots
• Samphire for a salty coastal vibe
• Creamy mashed potatoes or cheesy mash
• Steamed green beans or minted mushy peas
• Roasted new potatoes with rosemary
• Celeriac puree for something a little different

Honestly, it’s hard to go wrong.

Variations I Make Sometimes

• Seafood swaps – scallops, prawns, or chunks of firm white fish like monkfish work great.
• Chicken version – I’ve done this with leftover roast chicken. Just skip the dredging and add it to the pan with the chorizo to heat through.
• Vegetable alternatives – green beans, broad beans, asparagus, or sautéed spinach.

Storing Leftovers

• Fridge – Cool any leftovers and store covered for up to 2 days.
• Freezing – I don’t freeze this dish because the coating on the fish goes soft.
• Reheating – I usually warm it gently in a frying pan with a little oil over medium heat until hot through.

Final Thoughts from My Kitchen

This is one of those recipes I turn to when I want something special but don’t want to fuss. It feels restaurant-worthy without any stress. The cod cheeks stay tender, the chorizo gives you that smoky kick, and lemon cuts through it all for balance.

It’s my little reminder that weeknight dinners can still be interesting and satisfying, even on the busiest days.

Yield: 4

Cod Cheeks Recipe

Print

A quick and flavorful dish that brings together tender cod cheeks and crispy chorizo in under 20 minutes.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 450 g cod cheeks
• 225 g chorizo sausage
• 100 g tenderstem broccoli
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons plain flour
• 1 teaspoon ground black pepper
• 1 lemon
• Kitchen paper, for drying
• Salt (to taste)

Instructions

1. Start by patting the cod cheeks dry with paper towels, then cut them into evenly sized pieces. In a shallow bowl or plate, mix together the flour and black pepper. Lightly coat each cod cheek in the seasoned flour, then place them on a tray while you prep the rest.
Trim the chorizo, slice it into bite-sized pieces (about 1cm thick), and set aside.
Place a large skillet over medium heat and add the chorizo in a single layer. Let it cook undisturbed for 2 minutes until golden, then flip and cook for another 2 minutes. Once crispy, remove the chorizo with a slotted spoon and set aside. Wipe the pan clean with kitchen paper.
In the same skillet, melt the butter with the olive oil over medium heat. Add the floured cod cheeks and cook for 2 minutes on each side, turning carefully until they’re golden and just cooked through.
Meanwhile, bring a saucepan of water to a gentle boil. Add the broccoli, cover with a lid, and simmer for 3–4 minutes until tender. Drain well.
Return the chorizo to the skillet just to warm it through. Squeeze over the juice of one lemon, letting it mingle with the buttery pan juices and coat the fish.
To serve, arrange the cod cheeks and chorizo on plates with the steamed broccoli. Finish with a generous sprinkle of chopped parsley and an extra wedge of lemon, if desired.
Let me know if you'd like this adapted with different seafood or made dairy-free!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 460Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 119mgSodium 962mgCarbohydrates 8gFiber 2gSugar 1gProtein 41g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Try Other Cod Recipes: