---
title: Spanish Cod & Chorizo
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spanish-cod-and-chorizo-5537adde6ced6ec1038b4569
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Fish
  - Wheat
tags:
  - Eat First
  - Seafood
  - Spanish
  - Quick
rating: 4.0
rating_count: 2500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich and savory Spanish-inspired flavors with crispy potatoes
  - theme: Ease of prep
    text: Simple steps and straightforward ingredients make weeknight cooking effortless
image: "https://images.recipes.furrysalamander.com/spanish-cod-chorizo.avif"
---
Preheat oven to 400 degrees. Cut @potatoes{2%unit} into 1/2-inch pieces. Finely chop @oregano{1%unit}. On a #baking sheet{}, toss potatoes with oregano, 1 tbsp @olive oil{3%tbsp}, and a pinch of @salt{1%pinch} and @black pepper{1%pinch}. Place baking sheet in oven and roast ~{20%minutes} until golden brown.

Meanwhile, zest and halve @lemon{1%unit}. Remove ribs and stems from @kale{1%unit}, then roughly chop leaves. Finely chop @parsley{1%unit}. Halve @fresh pork chorizo{1%unit} lengthwise, then thinly slice into 1/4-inch half moons. Mince or grate @garlic{2%cloves}.

Season @cod fillets{2%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.

Meanwhile, heat a #large pan{} over medium heat. Add chorizo and cook, tossing, ~{3%minutes} until slightly crispy. Stir in @panko breadcrumbs{2%tbsp}, parsley, half the garlic, and a pinch of lemon zest. Cook ~{30%seconds} until fragrant. Set aside and wipe pan clean.

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.

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.