LibreRecipes

Cod with Chorizo and Breadcrumbs

Rating

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

2 3/4"-thick slices country-style bread, crusts removed

4 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon fresh oregano leaves

1 small shallot, thinly sliced

2 ounces smoked Spanish chorizo, halved, thinly sliced

2 tablespoons Sherry or red wine vinegar

4 6-ounce pieces skinless cod or halibut fillets

Ingredient info: Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.

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.
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.
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.
Serve cod topped with chorizo mixture and toasted breadcrumbs.
DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.