BAKED COD WITH CHORIZO CRUMBLE
In my noble quest to find the perfect dinner party menu (because “just winging it” is only good for dining alone), I stumbled upon a UK recipe for Baked Cod with Chorizo Crumb. One look and I thought, oh yum, I must make this immediately, see if it’s dinner-party-worthy, and wow, it made the list!
Servings
2
Ready In:
1.5 Hours
Yes, it’s a bit of a commitment, but so is being fabulous
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
This dish took me on a cooking journey where mild, flaky cod got a bold makeover with salty chorizo, sassy Parmesan, with roasted red bliss potatoes and briny green olives. I added some cherry tomatoes because, why not? A splash of color and cherry tomato sweetness never hurt anyone.
Ingredients
- 1 tbsp olive oil
- ½ lb red bliss potatoes, halved
- ⅓ cup shallots, finely chopped
- 2 cod fillets
- ⅓ cup chorizo, crumbled
- 2 tbsp breadcrumbs – I used Progresso Italian Style Breadcrumbs
- 1 tbsp grated Parmesan cheese
- A handful of cherry tomatoes, halved (or as many as makes you happy)
- Green olives to taste (don’t be shy—more is better here)
Step by Step Instructions
- Preheat the oven to 400°F and line a roasting tray with parchment paper (because less mess is always a win).
- Parboil the potatoes. Cover them with cold, salty water and bring to a boil. Cook for five minutes, then drain. This quick step ensures the potatoes bake up tender and golden.
- Prepare the potatoes and shallots. Toss them with olive oil and a generous pinch of salt, then arrange in a single layer on the roasting tray. Bake for 50 minutes, turning halfway through to ensure even roasting.
- Make the chorizo crumb. Cook the chorizo in a skillet over medium heat until it’s rich and aromatic, and the oils have released. Stir in the breadcrumbs and let them absorb all that goodness, cooking for 2-3 minutes more. Transfer to a food processor, add the Parmesan, and pulse a few times until you get a crumbly texture.
- Top the cod. Spoon the chorizo mixture onto the fillets, pressing it gently into the fish to help it adhere.
- Assemble and bake. Remove the potatoes from the oven, nestle the cod fillets on top, and scatter the cherry tomatoes around. Return the tray to the oven for 10 minutes.
- Add the olives. Sprinkle the olives over everything and bake for a final 10 minutes. (Timing is everything—this ensures the olives keep their briny punch without drying out.)
- Serve and enjoy. Plate the fish and veggies straight from the tray for a rustic-yet-elegant presentation.
Wine Pairing
Pair it with a crisp glass of Hill Family Estate Rosé. It’s light, refreshing, and proves that yes, you absolutely can drink pink wine in the winter. Cheers to that!
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