Ingredients
Equipment
Instructions
- 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.
- 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.
- Divide the crumb mixture over the top of the cod, pressing gently so it adheres. Keep the portions similar in thickness for even cooking.
- 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.
- Serve promptly with separately prepared vegetables, rice or potatoes. Those sides are not included in the ingredient quantities or timing.
Nutrition
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.
