Cod With Chorizo, Tomatoes, Olives and Sherry

In culinary preparation for our upcoming trip to Spain, we decided to make Cod With Chorizo, Tomatoes, Olives & Sherry. I like any dish that has toasted Bread Crumbs, Sausage makes it even better. We liked this baked fish dish. Try it. We started with Asparagus with Browned Butter and Parmesan Cheese.

Cod With Chorizo, Tomatoes, Olives & Sherry

From the Oven to the Table

 

It's funny to think that chorizo was once considered an exotic ingredient. We have taken the Spanish sausage so much to our hearts that it pops up everywhere (including where it has no business being). I love it, though, especially with fish and shellfish; its fatty smokiness is great with cod and mussels. This is a perfect all-in-one dish. Make sure to use the right kind of sherry (a too-sweet sherry will ruin this), though you could use fino instead of amontillado, if that's what you have.

 

Preheat the oven to 400°F. Put all the vegetables, the chorizo, and all the thyme into a roasting pan in which they can lie in a single layer. Season and add 2 tablespoons of the extra virgin olive oil (more oil will come out of the chorizo once it starts cooking). Toss everything around with your hands and roast in the oven for 30 minutes, turning the vegetables over a couple of times.

 

Now make the crust. Combine the breadcrumbs, garlic, lemon zest, herbs, and smoked paprika and season well. Pour in the melted butter and sherry and mix with a large fork or your fingers until combined. Brush the cod filets with the last tablespoon of oil, then cover them evenly with the crumbs, pressing down on them so they stick to the fish.

 

Mix the olives and sherry into the roasted vegetables and chorizo, then put the cod on top. Return to the oven and bake until the fish is cooked through its flakes should be opaque, not translucent. This should take 15 minutes but check for doneness and return the fish to the oven for no more than a couple of minutes if it needs a little longer. Serve with lemon wedges.