Dinner: Cod with Chorizo and Breadcrumbs

Recipe by Dawn Perry Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Ingredients

2 3/4"-thick slices country-style bread, crusts removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fresh oregano leaves
1 small shallot, thinly sliced
2 ounces smoked Spanish chorizo, halved, thinly sliced
2 tablespoons Sherry or red wine vinegar
4 6-ounce pieces skinless cod or halibut fillets
Ingredient info: Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.

Instructions

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.

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