Heat a small frying pan over medium heat. Add the diced chorizo and cook for 4-5 minutes, stirring occasionally, until the fat has rendered and the chorizo is lightly crisped.

Add the minced garlic and smoked paprika to the pan. Stir for 30 seconds until fragrant.

Add the panko breadcrumbs and stir constantly for 2-3 minutes until the crumbs have absorbed the chorizo fat and turned golden brown.

Remove from the heat. Stir in the lemon zest and chopped parsley. Season with black pepper. Set aside.

Heat the oven to 200 C / 390 F. Place a 10-inch ovenproof skillet over high heat until smoking.

Season the cod fillets on both sides with flaky sea salt and black pepper. Score the skin lightly with a sharp knife to prevent curling.

Add the olive oil to the hot skillet. Place the cod fillets skin-side down. Press each fillet gently with a spatula for the first 10 seconds to ensure full contact with the pan. Sear for 2 minutes without moving.

Flip the fillets carefully so they are now flesh-side down. Cook for 1 minute.

Flip the fillets back to skin-side down. Divide the chorizo crumb evenly over the top of each fillet and press it down firmly with the back of a spoon.

Transfer the skillet to the oven and roast for 6-8 minutes, until the crumb is deep golden and the cod flakes at the thickest point, registering 63 C / 145 F on an instant-read thermometer.

Remove from the oven and rest in the pan for 1 minute. Serve with lemon wedges.