Ingredients
Scale
- 1.5 lbs fresh cod fillets, cut into 4 portions
- 6 oz Spanish chorizo, sliced into rounds
- 4 medium Yukon Gold potatoes, thinly sliced
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 cup black olives (Kalamata or Portuguese)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). In a large baking dish, toss the thinly sliced potatoes, onions, and minced garlic with half of the olive oil, salt, pepper, and half of the smoked paprika. Spread them out in an even layer. Bake the vegetables for 20 minutes, or until the potatoes are just tender and starting to turn golden at the edges.
- While the potatoes are roasting, pat the cod fillets dry with paper towels. Rub the remaining olive oil and smoked paprika over the fish. Season lightly with salt, keeping in mind that the chorizo and olives will add saltiness to the final dish.
- Remove the baking dish from the oven. Place the seasoned cod fillets on top of the bed of potatoes and onions. Scatter the chorizo slices and olives around the fish. Return the dish to the oven and bake for another 12 to 15 minutes. The fish should be opaque and flake easily with a fork, and the chorizo should be slightly crisp.
- Once the bake is finished, remove it from the oven and let it rest for 2 minutes. Sprinkle generously with fresh chopped parsley. Serve immediately with lemon wedges on the side to squeeze over the fish for a bright, acidic finish.
- Cook Time: 50 minutes