Spanish Cod & Chorizo

🥘 Ingredients

• Fresh Pork Chorizo
  2 unit
• black pepper
• cod fillets
  4 unit
• garlic
  4 clove
• kale
  2 bunch
• lemon
  2 unit
• olive oil
  5 tbsp
• oregano
  2 sprig
• panko breadcrumbs
  ½ cup
• parsley
  2 sprig
• potatoes
  24 oz
• salt

🍳 Cookware

• baking sheet
• baking sheet
• large pan
• large pan

1. 

   1

   Preheat oven to 400 degrees. Cut potatoes into 1/2-inch pieces. Finely chop oregano leaves. On a baking sheet , toss the potatoes with the oregano, olive oil , and a pinch of salt and black pepper . Place the baking sheet in the oven and roast for about ⏱️ 15 minutes to ⏱️ 20 minutes , until golden brown.

   potatoes: 24 oz, oregano: 2 sprig, olive oil: 5 tbsp, salt, black pepper
2. 

   2

   Meanwhile, zest and halve lemon . Remove and discard the ribs and stems from kale , then roughly chop the leaves. Finely chop parsley . Halve Fresh Pork Chorizo lengthwise, then thinly slice into 1/4-inch half moons. Mince or grate garlic .

   lemon: 2 unit, kale: 2 bunch, parsley: 2 sprig, Fresh Pork Chorizo: 2 unit, garlic: 4 clove
3. 

   3

   Season cod fillets on all sides with salt and pepper, then coat the fillets with 1 tablespoon olive oil. Set on the baking sheet in the oven to roast for about ⏱️ 10 minutes , until flaky and opaque.

   cod fillets: 4 unit
4. 

   4

   Meanwhile, heat a large pan over medium heat. Add the chorizo and cook, tossing, ⏱️ 3 minutes to ⏱️ 4 minutes until slightly crispy. Stir in panko breadcrumbs , chopped parsley, half the garlic, and a pinch of lemon zest and cook for ⏱️ 30 seconds , until fragrant. Set aside and wipe the pan clean.

   panko breadcrumbs: ½ cup
5. 

   5

   Heat 1/2 tablespoon olive oil in the same large pan over medium heat. Add the kale and cook, tossing, ⏱️ 4 minutes to ⏱️ 5 minutes , adding a splash of water if necessary. Add the remaining garlic and cook for another ⏱️ 30 seconds , tossing, until fragrant. Season with salt and pepper.
6. 6

   Serve the cod fillets on a bed of kale, surrounded by roasted potatoes. Sprinkle with the chorizo and panko mixture and top with a squeeze of lemon. Enjoy!