Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Cod with Chorizo and Breadcrumbs

Instructions

  • 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

Method

  • 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.

http://www.bonappetit.com/recipe/cod-with-chorizo-and-breadcrumbs