Baked Cod and Chorizo

Baked Cod and Chorizo
William Meppem
Start the meal in an ovenproof skillet on the stovetop, then add the fish and bake in the oven until the cod is cooked through.

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Serves 4
preparation
25
minutes
cooking
45
minutes

Ingredients

2
tablespoons
olive oil
4
ounces
Spanish chorizo (cured sausage), thinly sliced
1
pound
Yukon gold potatoes, sliced 1/4 inch thick
2
leeks (white and light green parts), cut into thin half-moons
1/4
teaspoon
crumbled saffron threads
Kosher salt and black pepper
1
1 1/2-pound
piece cod fillet
1/4
cup
fresh flat-leaf parsley, roughly chopped

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes. 
  2. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
  3. Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.
  4. Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving. 

 

Sara Quessenberry
March 2006

Nutritional Information

  • Per Serving
  • Calories 434
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 80 mg
  • Sodium 836 mg
  • Protein 37 g
  • Carbohydrate 27 g
  • Fiber 2 g
  • Sugar 2 g
What does this mean? See Nutrition 101.

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