Cod with Chorizo and Breadcrumbs
A delicious combination of crispy cod fillets topped with crispy breadcrumbs and smoky Spanish chorizo. This Mediterranean-inspired dish pairs flaky white fish with herbed breadcrumbs and spicy sausage for a flavorful main course.
Ingredients
- •2 slices country-style bread
- •4 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •1 tablespoon fresh parsley
- •1 tablespoon fresh oregano
- •1 small shallot
- •2 ounces smoked Spanish chorizo
- •2 tablespoons Sherry or red wine vinegar
- •4 pieces cod fillets
- •ingredient note
- •ingredient note
- •ingredient note
Cooking Instructions
- 1.
Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
8 min
- 2.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
5 min
- 3.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
8 min
- 4.
Serve cod topped with chorizo mixture and toasted breadcrumbs.
2 min
- 5.
DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.
