Roast Cod With Chorizo Crisp
Ingredients
The fish and potatoes
-
1½
lb.
baby potatoes
-
2
lb.
skinless cod, halibut, or haddock fillet
The topping
-
4
oz.
smoked Spanish chorizo
-
2
oz.
Parmesan
-
1
tsp.
fennel seeds
-
5
cloves
garlic
-
½
cup
panko
-
½
cup
parsley leaves with tender stems
-
3
Tbsp.
extra-virgin olive oil
-
⅓
cup
mayonnaise
The seasoning
-
3½
tsp.
Diamond Crystal kosher salt
-
½
large
lemon
-
1
large
lemon
-
1
clove
garlic
-
freshly ground
pepper
to taste
Instructions
- Preheat the oven to 425°F and prepare the lemon by zesting it and squeezing juice from half.
- In a food processor, combine lemon zest, chorizo, Parmesan, fennel seeds, garlic, and salt until finely chopped. Add panko, parsley, and olive oil, and pulse until coarsely chopped.
- On a baking sheet, toss baby potatoes with pepper, remaining olive oil, and salt, then push to the edges.
- Place the cod fillet in the center of the baking sheet, spread mayonnaise on top, and cover with the breadcrumb mixture. Roast for 18-20 minutes until golden brown.
- Mix the remaining lemon juice, chopped garlic, and mayonnaise in a bowl. Adjust seasoning with salt if necessary.
- Serve the fish topped with parsley, sauce, and lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
35g
Sodium
800mg
Cholesterol
70mg
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