2.75 inch thick slices country style bread, crusts removed
4 tbsp olive oil
Salt and pepper to taste
1 tbsp flat leaf parsely, chopped
1 tbsp oregano leaves
1 small shallot, thinly sliced
2 oz smoked chorizo, halved and thinly sliced
2 tbsp sherry or red wine vinegar
4, 6 oz pieces skinless cod or halibut
Instructions
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 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.
Originally Submitted
8/30/2013
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