Roasted Cod Spiked With Chorizo Tomatoes And Mushrooms Recipes

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
• Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
• Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
• To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

Steps:

• Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
• Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
• Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
• Garnish the stew and bread with the parsley and serve right away.

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.