Baked Cod and Chorizo

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Photo by William Meppem
Baked Cod and Chorizo 3.8 224 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 434 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 80 mg
    • Sodium 836 mg
    • Protein 37 g
    • Carbohydrate 27 g
    • Sugar 2 g
    • Fiber 2 g

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. 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.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.Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.  

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 ounces Spanish chorizo (cured sausage), thinly sliced
  3. Check 1 pound Yukon gold potatoes, sliced 1/4 inch thick
  4. Check 2 leeks (white and light green parts), cut into thin half-moons
  5. Check 1/4 teaspoon crumbled saffron threads
  6. Check Kosher salt and black pepper
  7. Check 1 1 1/2-pound piece cod fillet
  8. Check 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. 

 

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