Cod With Chorizo And Breadcrumbs
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil (divided)1 tbsp
Oregano Leaves (fresh)1 small
Shallot (thinly sliced)2 tbsps
SherryDirections:
1
Heat oven to 425°F
2
Pulse bread in a food processor until coarse crumbs form
3
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat
4
Add breadcrumbs
5
Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper
6
Transfer mixture to a bowl, add parsley and oregano; toss to combine
7
Wipe out skillet
8
Heat 1 tablespoon oil in same skillet over medium-high heat
9
Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes
10
Transfer to a bowl and mix in vinegar; season with salt and pepper
11
Wipe out skillet
12
Heat remaining 1 tablespoon oil in same skillet over medium-high heat
13
Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes
14
Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer
15
Serve cod topped with chorizo mixture and toasted breadcrumbs
16
DO AHEAD: Breadcrumbs can be made 8 hours ahead
17
Store airtight at room temperature
18
Toss with herbs just before serving
19
Heat oven to 425°F
20
Pulse bread in a food processor until coarse crumbs form
21
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat
22
Add breadcrumbs
23
Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper
24
Transfer mixture to a bowl, add parsley and oregano; toss to combine
25
Wipe out skillet
26
Heat 1 tablespoon oil in same skillet over medium-high heat
27
Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes
28
Transfer to a bowl and mix in vinegar; season with salt and pepper
29
Wipe out skillet
30
Heat remaining 1 tablespoon oil in same skillet over medium-high heat
31
Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes
32
Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer
33
Serve cod topped with chorizo mixture and toasted breadcrumbs
34
DO AHEAD: Breadcrumbs can be made 8 hours ahead
35
Store airtight at room temperature
36
Toss with herbs just before serving