Sheet Pan Cod with Chorizo Crust
Sheet Pan Cod with Chorizo Crust may be a bit out-of-the-box, however, it’s full-on flavor! If you’re a big fan of chorizo and love the flavor of lemon zest, fennel, and parmesan cheese, like I do, this is a must try!
Jump to RecipeIngredients
Organize ingredients – cod fillets, chorizo, parmesan, fennel seeds, lemon zest, garlic, kosher salt, gluten free panko crumbs, parsley, mayonnaise, baby potatoes (not shown) and olive oil (not shown).
Making the Chorizo Crust
Place lemon zest, chorizo, Parmesan, fennel seeds, parsley, and garlic cloves in the food processor. Process until chorizo is finely chopped (chorizo pieces should be no bigger than a pea). Transfer chorizo mixture to a medium sized bowl. Add Panko crumbs and 1 tablespoon extra-virgin olive oil. Mix until combined.
Prepping the Potatoes and Cod
Place rack in middle of oven and preheat to 425°. Separately toss baby potatoes with freshly ground pepper, remaining 2 tablespoons extra-virgin olive oil, and kosher salt in a large bowl. Then pat fish fillet(s) dry and place in center of a parchment or foil lined baking sheet. Spread a thin layer of mayonnaise over fish. Scatter Panko chorizo breadcrumb mixture on top and pat gently to adhere to the fillet(s) – (cover top entirely, but don’t worry about sides). Next, place potatoes on the sheet pan with the fish, pushing the potatoes to edges. Roast fish and potatoes until breadcrumbs are golden brown and potatoes are fork-tender, 18–20 minutes. Depending on how big the potatoes are, you may need to remove the fish from the sheet pan and cook the potatoes an additional 5 minutes or so. I like to smash the potatoes with the bottom of a cup once they’re cooked but that’s totally optional. See NOTES section below for potato alternatives.
Optional – Making an Aioli
Place mayo, lemon juice, and garlic in a small bowl. Mix until combined and season with kosher salt.
Sheet Pan Cod with Chorizo Crust
Serve fish and potatoes straight from the pan or place on a large platter. Top fish with parsley and season potatoes with additional olive oil, kosher salt and pepper, if needed. Serve with aioli, if making.
Sheet Pan Cod with Chorizo Crust
Ingredients
Chorizo Cod and Potatoes
- 1 large lemon zested
- 1/4 pound chorizo mild to spicy, pick your spice level
- 1/4 cup Parmesan coarsely chopped or grated
- 1 teaspoon fennel seeds
- 2 garlic cloves rough chopped
- 1/4 cup Panko crumbs gluten free
- 1/2 cup packed parsley leaves with tender stems, plus more for serving rough chopped
- 3 tablespoons extra-virgin olive oil divided
- 1 pound cod- halibut or haddock fillet(s) will also work, skinless. See NOTES section below
- 1 tablespoon mayonnaise
- 1 pound baby potatoes any color or mixture of colors, halved if large so that all potatoes are of similar size for even cooking
- 1 teaspoon kosher salt
- Freshly ground pepper
Optional Aioli
- 1/3 cup mayo
- 1 clove garlic clove pressed
- 1 tablespoon lemon juice freshly squeezed
- kosher salt to season
Instructions
- Place rack in middle of oven and preheat to 425°.
- Place lemon zest, chorizo, Parmesan, fennel seeds, parsley, and garlic cloves in the food processor. Process until chorizo is finely chopped (chorizo pieces should be no bigger than a pea). Transfer chorizo mixture to a medium sized bowl. Add Panko crumbs and 1 tablespoon extra-virgin olive oil and mix by hand until all ingredients are combined.
- Pat fish fillet(s) dry and place in center of a parchment or foil lined baking sheet. Spread a thin layer of mayonnaise over fish. Scatter Panko chorizo breadcrumb mixture on top and pat gently to adhere to the fillet(s) – no need to worry about coating the sides).
- Separately toss baby potatoes with freshly ground pepper, remaining 2 tablespoons extra-virgin olive oil, and kosher salt in a large bowl and then place potatoes on the sheet pan with the fish, pushing the potatoes to edges.
- Roast fish and potatoes until breadcrumbs are golden brown and potatoes are fork-tender, 18–20 minutes. Depending on how big the potatoes are, you may need to remove the fish from the sheet pan and cook the potatoes an additional 5 minutes or so. I like to smash the potatoes with the bottom of a cup but that’s optional.
- Serve fish and potatoes straight from the pan or place on a large platter. Top fish with parsley and season potatoes with additional olive oil, kosher salt and pepper, if needed. Serve with aioli, if making.
Optional Aioli
- The potatoes and fish would pair nicely with an aioli. While the fish and potatoes are cooking…combine mayo, , garlic, and lemon juice. Season with salt. Mix until combined and serve with the fish and potatoes.
Notes
Recipe from Bon Appétit with modifications made by me.
If you like this recipe, you may also like these other GFchow recipes. Roast Fish and Vegetables with Curry Butter, Creamless Corn and Clam Chowder with Crispy Chorizo, and Salt and Pepper Fish with Scallion Rice.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
