Pan Roasted Cod With Chorizo Vinaigrette Recipes

ROASTED COD SPIKED WITH CHORIZO, TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI

Steps:

• Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
• Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
• Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
• When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

COD WITH CHORIZO AND BREADCRUMBS

Steps:

• Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons 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 tablespoon 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 tablespoon 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.

PAN-ROASTED COD WITH CHORIZO VINAIGRETTE

Steps:

• 1. Preheat the oven to 350°F/180°C/gas 4. 2. Rub the cod fillets with oil and sprinkle with salt. 3. Put an ovenproof, nonstick pan over high heat. When it's hot, add enough oil to cover the bottom of the pan to a depth of 1/8 inch/3 millimeters. Allow the oil to get hot. Lay the cod fillets in the pan and cook until golden brown, about 2 minutes. 4. Turn the fillets and slide the pan into the oven. Cook until the center of the cod is warm, 4 to 5 minutes. Test a fillet by inserting a paring knife or cake tester, then holding the metal to the skin below your lower lip; if it's cool, return the cod to the oven for a few more minutes. 5. Drain the fillets on paper towels/absorbent paper and serve topped with the vinaigrette. Heat the oil in a small saucepan or sauté pan over medium-high heat. Add the onion, bell pepper/capsicum, chile, chorizo, and a three-finger pinch of salt. Sauté until the vegetables are tender. Remove from heat and allow to cool slightly. Stir in the vinegar. The vinaigrette should taste fairly acidic. Adjust the seasonings as desired. 2. The vinaigrette can be stored in the refrigerator, covered, for up to 5 days.