Make Fresh From the Sea but with a Little Surprise Thown In!
Nothing like the taste of perfectly fresh fish and all its goodness with a little something extra thrown in to add complexity and flavor adjacencies! This dish takes cod, or any other white fleshed firm fish, and creates a wonderful array of flavors, but still keeping the fish as the focal point!
Cod with Chorizo and Breadcrumbs
Ingredients
Serves 4
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh oregano leaves
1 small shallot, thinly sliced
2 oz. smoked Spanish chorizo, halved, thinly sliced
2 tbsp. Sherry or red wine vinegar
4 6-oz. pieces skinless cod or halibut fillets (or other firm white fleshed fish)
2 3/4-inch-thick slices country-style bread, crusts removed
Directions
Heat oven to 425°.
Pulse bread in a food processor until coarse crumbs form. Heat 2 tbsp. 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 tbsp. 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 tbsp. oil in same skillet over medium-high heat. Season cod or selected fish 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.
Share this recipe from Fresh From the Sea but with a Little Surprise Thown In! with your friends and groups
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh oregano leaves
1 small shallot, thinly sliced
2 oz. smoked Spanish chorizo, halved, thinly sliced
2 tbsp. Sherry or red wine vinegar
4 6-oz. pieces skinless cod or halibut fillets (or other firm white fleshed fish)
2 3/4-inch-thick slices country-style bread, crusts removed
Directions
Heat oven to 425°.
Pulse bread in a food processor until coarse crumbs form. Heat 2 tbsp. 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 tbsp. 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 tbsp. oil in same skillet over medium-high heat. Season cod or selected fish 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.
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