Cod with Chorizo and Breadcrumbs

By danyell923

Recipes & Menus | recipes

Cod with Chorizo and Breadcrumbs
Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

4 servings

Recipe by Dawn Perry

Photograph by Gentl & Hyers

August 2013

Ingredients

• 2 3/4-inch-thick slices country-style bread, crusts removed
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh oregano leaves
• 1 small shallot, thinly sliced
• 2 ounces smoked Spanish chorizo, halved, thinly sliced
• 2 tablespoons Sherry or red wine vinegar
• 4 6-ounce pieces skinless cod or halibut fillets

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat oven to 425°. 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.

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.

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.

Serve cod topped with chorizo mixture and toasted breadcrumbs.

DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.