Crusted Cod with Chorizo (Baccala al Forno)

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Here's a delicious, company-worthy, baked fish recipe from Chef Daniel Mezzolo.

Crusted Cod with Chorizo by Chef Daniel Mezzolo

Ingredients

4 pieces fresh cod (approx. 6 oz), skin removed

Crust
2 cups breadcrumbs
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tbsp chopped parsley
1 tsp lemon zest
1 tbsp olive tapenade, or chopped black olives
to taste salt and pepper
Chorizo Tomato Sauce
1/4 cup honey mushrooms, or cremini mushroomsi, sliced
8-10 cherry tomatoes, halved
1/4 piece dry chorizo sausage, thinly sliced
1/4 cup shallots, finely minced
1 tsp garlic, sliced
1 tbsp chopped parsley
3 oz white wine
1 tbsp butter
to taste salt and pepper
Lentils
1 1/2 cups brown or black lentils, well rinsed
1 shallot, minced
1 tbsp chopped parsley
to taste olive oil
to taste salt and pepper

Preparation

For Crust
  1. Combine all ingredients in a medium bowl.
For Cod 
  1. Preheat oven to 375 F. 
  2. Place cod fillets on a parchment lined baking tray. Season with salt and pepper, and drizzle over a small amount of olive oil.
  3. Lightly sprinkle breadcrumb topping over fillets. Bake for 8-10 minutes, until fish is just cooked through.
For Sauce
  1. Saute shallots and garlic in a small amount of olive oil over medium heat. Add sliced chorizo and cherry tomatoes. Cook for 2 to 3 minutes, until chorizo is crispy and tomatoes release their juices slightly.
  2. Deglaze with white wine, and let reduce by half. Take sauce off heat and swirl in butter. Add chopped parsley and season to taste with salt and pepper.
For Lentils
  1. Add rinsed lentils to a small pot and cover with cold water. Bring to simmer and cook until lentils are done, but not mushy, about 20 -25 minutes. Drain.
  2. Add olive oil to a medium skillet over medium heat. Saute shallot until transclucent. Add parcooked lentils and stir to heat through. Add parsley and season to taste wtih salt and pepper. Drizzle with additional olive oil if desired.
To Serve
  1. Plate lentils, then top with Chorizo Tomato Sauce. Place fish on top and serve immediately.

Yield: 4 servings

 

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