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Ingredients
1 Lg. Lemon- 4 Oz. Smoked Spanish Chorizo ready-to-eat cured Spanish chorizo, casing removed if needed, coarsely chopped
2 Oz. Parmesan Cheese rind removed, coarsely chopped
1 Tsp. Fennel Seeds
5 Cloves Garlic 4 whole, 1 finely chopped
3½ tsp Diamond Crystal kosher salt or 1 3/4 tsp Morton kosher salt, divided; plus a little for sauce if needed- ½ Cup Panko
- ½ Cup Parsley leaves with tender stems packed, plus more for serving
3 Tbsp. Extra Virgin Olive Oil divided- 1½ Lbs. Baby Potatoes halved or quartered into small, similar-size pieces
Ground Black Pepper freshly ground, to taste- 2 lb Cod fillet raw, skinless, thawed if frozen, pin bones removed; wide and fairly even in thickness
⅓ Cup Mayonnaise for sauce, plus about 2 tsp for coating fish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F (220°C), with a rack in the middle. Peel thin strips of yellow zest from the lemon, leaving the white pith behind. Squeeze 2 tablespoons juice into a small bowl for the sauce. Cut the remaining lemon into serving wedges.
- Pulse the zest, chorizo, Parmesan, fennel seeds, four garlic cloves, and 1 1/2 teaspoons Diamond Crystal salt (or 3/4 teaspoon Morton) in a food processor until finely chopped. Add panko, parsley, and 1 tablespoon oil; pulse briefly to combine.
- Toss potatoes on a large rimmed baking sheet with the remaining 2 tablespoons oil, pepper, and remaining 2 teaspoons Diamond Crystal salt (or 1 teaspoon Morton). Spread out and roast for 15 minutes. Move the potatoes toward the edges to make room for the fish.
- Pat the cod dry and place in the center. Brush its top with about 2 teaspoons mayonnaise and press the crumb topping onto it. Roast about 18–20 minutes, checking early for a thin fillet, until its thickest part reaches 145°F (63°C) and the topping is golden. Check potatoes for tenderness. If the fish is ready first, transfer it carefully to a platter and continue roasting the potatoes. Rest the fish 5 minutes.
- Stir the reserved lemon juice, remaining finely chopped garlic clove, and 1/3 cup mayonnaise together. Taste before adding a little salt. Divide the fish and potatoes among plates and serve with the sauce, lemon wedges, and extra parsley.
Notes
Use cured, ready-to-eat Spanish chorizo for the crumb topping. Salt quantities depend on brand: the listed Morton amount is half the Diamond Crystal volume. The potatoes get a head start; their size and fish thickness affect timing. Mayonnaise is 1/3 cup for the sauce plus a thin coating for the fish, resolving the original ingredient/method mismatch. Four servings and times are estimates. No nutrition calculation is supplied.
