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Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms Recipe

Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms Recipe

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Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms

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Ingredients:

Serving

4 small portobello or large button mushrooms (2 inches diameter), stemmed
6 tbsp extra-virgin olive oil, plus more for greasing parchment
2 whole (3-lb) cod fillets
fine sea salt , to taste
freshly ground white pepper , to taste
1 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
3 oz dry, spicy chorizo sausage , quartered lengthwise, then cut across into very thin slices
4 plum tomatoes , quartered lengthwise, then cut across into 1/8-inch wide slices
3 cloves garlic, peeled and thinly sliced
cayenne , to taste
2 tbsp chopped fresh italian parsley
3 scallions, trimmed and very thinly sliced
2 lemons, 1 thinly sliced and 1 halved

Directions:

Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2003.5 Kcal (8388 kJ)
Calories from fat	908.52 Kcal
		% Daily Value*
Total Fat	100.95g	155%
Cholesterol	646.24mg	215%
Sodium	4444.7mg	185%
Potassium	4333.67mg	92%
Total Carbs	37.67g	13%
Sugars	14.54g	58%
Dietary Fiber	11.44g	46%
Protein	214.6g	429%
Vitamin C	126.3mg	211%
Iron	2.6mg	14%
Calcium	248.7mg	25%

Amount Per 100 g
Calories	102.1 Kcal (427 kJ)
Calories from fat	46.3 Kcal
		% Daily Value*
Total Fat	5.14g	155%
Cholesterol	32.93mg	215%
Sodium	226.51mg	185%
Potassium	220.85mg	92%
Total Carbs	1.92g	13%
Sugars	0.74g	58%
Dietary Fiber	0.58g	46%
Protein	10.94g	429%
Vitamin C	6.4mg	211%
Iron	0.1mg	14%
Calcium	12.7mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.