Roasted Cod Spiked With Chorizo, Tomatoes And Mushrooms
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 small
Portobello1 tsp
Rosemary (chopped fresh)2 tsps
Thyme (chopped fresh)3 cloves
Garlic (peeled and thinly sliced)2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Preheat oven to 550 degrees
2
Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices
3
Set aside
4
Line 2 large baking sheets with parchment paper and grease the paper with olive oil
5
Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit
6
Season the cod with salt and pepper and sprinkle with the rosemary and thyme
7
Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered
8
Scatter the garlic over the fish, then sprinkle it generously with cayenne
9
Sprinkle the parsley and scallions over the fillets and season with salt
10
Place the lemon slices down the center of each fillet and drizzle olive oil over all
11
(The recipe can be made to this point up to 2 hours ahead: refrigerate)
12
Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time
13
Halfway through the cooking, switch the positions of the baking sheets in the oven
14
To check for doneness, insert a skewer into the center of the fish for 5 seconds
15
The fish is done when the skewer goes in easily and then feels hot when touched to your lip
16
Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet
17
Slide the cod, with the parchment, onto 2 large serving platters