Spanish Cod & Chorizo

🥘 Ingredients

• black pepper
  1 pinch
• cod fillets
  2 fillets
• fresh pork chorizo
  1 unit
• garlic
  2 cloves
• kale
  1 unit
• lemon
  1 unit
• olive oil
  3 tbsp
• oregano
  1 unit
• panko breadcrumbs
  2 tbsp
• parsley
  1 unit
• potatoes
  2 unit
• salt
  1 pinch

🍳 Cookware

• baking sheet
• large pan

1. 

   1

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

   potatoes: 2 unit, oregano: 1 unit, olive oil: 3 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   lemon: 1 unit, kale: 1 unit, parsley: 1 unit, fresh pork chorizo: 1 unit, garlic: 2 cloves
3. 

   3

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

   cod fillets: 2 fillets
4. 

   4

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

   panko breadcrumbs: 2 tbsp
5. 

   5

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

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