I came across this recipe in Bon Appetit a few months ago. I always get excited with my magazine comes in the mail. I sit down and read through the whole thing, folding page corners of things that I think are interesting and that I decide I should make. And then generally, I pile the magazine up with a bunch of mail or books or the kind of debris that lives on coffee tables and I forget about it. But not this time! This time I followed through and made something straight from the glossy pages. This recipe was easy to put together and beautiful. It would be perfect for an easy dinner party. Especially since you can put together the breadcrumbs and chorizo mixtures in advance. Then before the party, all you would have to do is cook the fish, assemble and serve. I couldn’t find cod when I made this, so I went with Halibut. It was delicious. The chorizo brings a richness and saltiness to the dish and the vinegar brightens the whole thing up. It was really quite tasty and I loved the crunch of the breadcrumbs. I want to try the chorizo and breadcrumb combos on all kinds of seafood now. I think it would be great on shrimp. Give it a try.
And if you also get great food magazines in the mail, at least I hope this inspires you to try out that recipe you circled and forgot about. You might find something great.
Cod with Chorizo and Breadcrumbs
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
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 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.
Photographs by Jessica Yager