Baked Cod & Chorizo
October 7, 2024
A fish dinner the whole family will love!
Ingredients
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2tablespoons olive oil
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4ounces Lunds & Byerlys Smoked Chorizo Sausage, thinly sliced
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1pound Yukon gold potatoes, sliced ¼ inch thick
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2leeks (white and light green parts), cut into thin half-moons
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¼teaspoon crumbled saffron threads
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Kosher salt and black pepper
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1(1½-pound) cod fillet
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¼cup fresh flat-leaf parsley, roughly chopped
Directions
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1
Heat oven to 400 F.
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2
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.
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3
Add the potatoes and cook, stirring occasionally, for 10 minutes.
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4
Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil.
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5
Season the cod with ½ teaspoon salt and ⅛ teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.
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6
Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.
Recipe adapted from Real Simple