epicurious4.5
Roast Cod With Chorizo Crisp
Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory, spiced topping of cheesy chorizo breadcrumbs.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●peeler
- ●oven
- ●food processor
- ●baking sheet
- ●spatula
- ●knife
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 425°. Using a vegetable peeler, remove zest from 1 large lemon in wide strips, leaving as much white pith behind as possible. Cut lemon in half and squeeze 2 Tbsp. juice from a half into a small bowl; set aside. Cut remaining lemon half into wedges and set aside for serving.
large lemon1
2
Process lemon zest, 4 oz. smoked Spanish chorizo, coarsely chopped, 2 oz. Parmesan, rind removed, coarsely chopped, 1 tsp. fennel seeds, 4 garlic cloves, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in food processor until chorizo and Parmesan are finely chopped (chorizo pieces should be no bigger than a lentil). Add ½ cup panko, ½ cup (packed) parsley leaves with tender stems, and 1 Tbsp. extra-virgin olive oil; pulse until parsley is coarsely chopped.
large lemon1. smoked Spanish chorizo, coarsely chopped4 oz. Parmesan, rind removed, coarsely chopped2 oz. fennel seeds1 tsp. extra-virgin olive oil, divided3 Tbsp
3
Toss 1½ lb. baby potatoes, halved if large, a generous amount of freshly ground pepper, remaining 2 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt on a large rimmed baking sheet to coat. Push to edges.
½ lb. baby potatoes, halved if large1Freshly ground pepper. extra-virgin olive oil, divided3 Tbsp
4
Pat one 2-lb. skinless cod, halibut, or haddock fillet dry; place in center of baking sheet. Using an offset spatula or butter knife, spread a thin layer of mayonnaise (about 2 tsp.) over fish. Scatter breadcrumb mixture on top, patting gently to adhere (cover top entirely, but don’t worry about sides). Roast until breadcrumbs are golden brown and potatoes are fork-tender, 18–⏱️ 20 minutes. Let rest ⏱️ 5 minutes.
2-lb. skinless cod, halibut, or haddock fillet1
5
Stir a large pinch of salt, reserved 2 Tbsp. lemon juice, remaining 1 garlic clove, finely chopped, and ⅓ cup mayonnaise in a small bowl to combine. Season sauce with more salt if needed.
large lemon1
6
Top fish with parsley. Serve with sauce and lemon wedges for squeezing over.
large lemon1
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