Cod with Chorizo and Breadcrumbs

From the kitchen of Carly

Delicate cod gets crispy toasted breadcrumbs and a punchy chorizo-shallot vinaigrette that cuts through the fish's richness. Spanish smoked chorizo brings serious flavor without overwhelming the mild, flaky fillets. Simple, elegant, ready in thirty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 3/4"-thick slices country-style bread, crusts removed
  • 14 tablespoons olive oil, divided
  • 1Kosher salt, freshly ground pepper
  • 11 tablespoon chopped fresh flat-leaf parsley
  • 11 tablespoon fresh oregano leaves
  • 11 small shallot, thinly sliced
  • 12 ounces smoked Spanish chorizo, halved, thinly sliced
  • 12 tablespoons Sherry or red wine vinegar
  • 14 6-ounce pieces skinless cod or halibut fillets
  • 1Ingredient info: Smoked Spanish chorizo is available at Spanish markets
  • 1specialty foods stores
  • 1and online sources.

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.

  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.

  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.

  4. Serve cod topped with chorizo mixture and toasted breadcrumbs.

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