Dinner · Main Dishes

Spanish Chorizo-Crusted Cod

Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.
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Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
2 servings

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About this recipe.

Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb cod fillets (thawed if frozen, patted dry, cut into 2 similar portions)
  • 3 tbsp Parmesan cheese (finely grated)
  • 4 oz fully cured Spanish chorizo (ready-to-eat; casing removed if needed, finely chopped)
  • 2 oz plain breadcrumbs (by weight)
  • 2 tbsp olive oil (divided)

Choose ready-to-eat Spanish chorizo

Its firm texture works in the crumb topping. Read the package and use a fully cured, ready-to-eat product; raw fresh chorizo needs a different method.

Check the fish under the crust

A browned topping does not tell you whether the center is cooked. Check the thickest part of the cod with a food thermometer, and loosely cover the top if it browns before the fish reaches 145°F.

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The cooking plan

How to make Spanish Chorizo-Crusted Cod.

  1. Heat the oven to 400°F. Lightly oil a small baking dish with a little of the measured olive oil. Pat the cod dry and arrange in a single layer.

  2. Pulse the ready-to-eat Spanish chorizo in a food processor until finely chopped. Mix with the Parmesan and breadcrumbs. Stir in the remaining olive oil so the crumbs are lightly moistened.

  3. Divide the crumb mixture over the top of the cod, pressing gently so it adheres. Keep the portions similar in thickness for even cooking.

  4. Bake for about 12–15 minutes, or longer for thick pieces, until the thickest part of the fish reaches 145°F and flakes readily. Check from the side with a food thermometer. If the crust browns before the fish is ready, cover loosely with foil and continue baking.

  5. Serve promptly with separately prepared vegetables, rice or potatoes. Those sides are not included in the ingredient quantities or timing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spanish Chorizo-Crusted Cod

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Cod topped with a savory mixture of ready-to-eat Spanish chorizo, Parmesan and breadcrumbs. Check the fish at its thickest point rather than relying only on the topping color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

  •  
    1 lb cod fillets thawed if frozen, patted dry, cut into 2 similar portions
  • 3 tbsp Parmesan cheese finely grated
  •  
    4 oz fully cured Spanish chorizo ready-to-eat; casing removed if needed, finely chopped
  •  
    2 oz plain breadcrumbs by weight
  • 2 tbsp olive oil divided

Equipment

1 Brush
1 Parchment paper
1 Chopper
1 Sheet pan

Instructions
 

  1. Heat the oven to 400°F. Lightly oil a small baking dish with a little of the measured olive oil. Pat the cod dry and arrange in a single layer.
  2. Pulse the ready-to-eat Spanish chorizo in a food processor until finely chopped. Mix with the Parmesan and breadcrumbs. Stir in the remaining olive oil so the crumbs are lightly moistened.
  3. Divide the crumb mixture over the top of the cod, pressing gently so it adheres. Keep the portions similar in thickness for even cooking.
  4. Bake for about 12–15 minutes, or longer for thick pieces, until the thickest part of the fish reaches 145°F and flakes readily. Check from the side with a food thermometer. If the crust browns before the fish is ready, cover loosely with foil and continue baking.
  5. Serve promptly with separately prepared vegetables, rice or potatoes. Those sides are not included in the ingredient quantities or timing.

Nutrition

Serving: 6ozCalories: 289kcalCarbohydrates: 4gProtein: 22gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 57mgSodium: 179mgPotassium: 432mgFiber: 0.2gSugar: 0.3gVitamin A: 137IUVitamin C: 1mgCalcium: 69mgIron: 1mg

Video

Notes

Use the right chorizo: Choose fully cured, ready-to-eat Spanish chorizo and confirm the package directions. This recipe is not written for raw Mexican-style or fresh chorizo, which has different cooking requirements.
Timing: Fish thickness affects baking time; use the 145°F internal-temperature check rather than a fixed minute count.
Storage: Refrigerate promptly at 40°F or below and use within 2 days for best quality. Reheat leftovers to 165°F. Contains fish, milk and wheat; check chorizo labels for other allergens.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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