bilharzia (iou) and Fish with a chorizo crust (recipes)

bilharzia (iou)

bilharzia noun. M19.
[mod. Latin, former name of the genus Schistosoma, from Theodor Bilharz (1825-62), German physician: see -IA1.]
Medicine. A schistosome; also, schistosomiasis.
bilharzial adjective L19.
bilhar'ziasis noun, pl. -ases , schistosomiasis E20.
bilharzi'osis noun, pl. -oses , schistosomiasis E20.

Fish with a chorizo crust (recipes)

Serves 4

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Ingredients

½ lime, juice only4 firm white fish fillets (not steaks) such as haddock, monkfish or cod150g/5½oz day-old white bread, crusts removed250g/9oz cured chorizo, skinned and chopped2 garlic cloves, finely sliced1 unwaxed lime, zest only2 tbsp flatleaf parsley2 tbsp parmesan cheese½ tsp freshly ground black pepper50g/2oz butterlime wedges, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.2. For the fish, pour the lime juice over the fish fillets. Leave for half an hour while you prepare the crust.3. For the crust, cut the bread into chunks and place in a roasting tin. Place the chorizo on top of the bread.4. Transfer to the oven and cook for 15 minutes. As the heat increases, the fat from the sausage will run into the bread chunks. Remove from the oven and leave to cool.5. Once cool, place the bread and sausage into a blender or Food processor and pulse until the mixture resembles fine crumbs. Add the garlic, lime zest, parsley, parmesan and freshly ground black pepper. Process again to combine the ingredients.6. Place the fish, along with the juices, skin-side down in a roasting tin. Press on a thick layer, about 0.5cm/¼in;, of the crust.7. Cut the butter into small cubes and dot over the crust.8. Tightly cover the roasting tin with foil and bake the fish in the preheated oven for 15-20 minutes.9. Serve with chips or new potatoes and a rocket salad, and the lime wedges.

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