43 minutes ago
Thursday, December 5, 2013
This was an easy and delicious way to serve cod.
Believe it or not, I still have kale in my frosty garden, so I took the liberty of adding some green to the dish.
You will love the breadcrumbs here (who wouldn't?). I left mine kind of coarse and chunky and they really finished the dish.
Cod w/ Chorizo & Breadcrumbs (adapted from Bon Appetit):
4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. fresh oregano leaves
1 small shallot, thinly sliced
2 oz. smoked Spanish chorizo, halved, thinly sliced
2 Tbsp. Sherry or red wine vinegar
4 6-oz. pieces skinless cod or halibut fillets
2 3/4-inch-thick slices country-style bread, crusts removed
1 bunch of lacinato kale or fresh spinach
1 large garlic clove, chopped
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 kosher 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 6-8 minutes longer.
While the cod is cooking, heat the kale and garlic in a skillet with some olive oil and cook about 5 minutes until wilted, season with kosher salt.
Spoon the chorizo and vinegar over the fish and top with the breadcrumbs.
Serve with sauteed spinach or kale.