With my parents visiting from Texas to celebrate various milestones in my family (including an 18th birthday and high school graduation), we’d been eating out a lot or ordering some pretty heavy take-out food. I decided it was time to cook a bit lighter fare last night before we send them back to the Lone Star State tomorrow (but not after a big feast of Texas Brisket tonight!).
This is an elegant and definitely guest-worthy meal that comes together quickly. The small amount of spicy chorizo and the bright taste of lemon thyme pairs perfectly with the sweet red peppers and fresh tomatoes. Do serve this with copious amounts of crusty bread for sopping up the tasty sauce. I chose to serve the fish and tomato sauce over pan-seared polenta slices with a side of steamed asparagus.
Pacific Cod with Chorizo and Tomatoes
Adapted from Roasted Cod with Linguica,
by Steven Lee Meyers on Food52
1 tablespoon olive oil
5 ounces Mexican chorizo
3 cloves garlic, sliced
Pinch of red pepper flakes
1 cup dry white wine
1 red bell pepper, cored and seeded and blended with 1/2 teaspoon salt
4 Roma tomatoes, chopped
Leaves from 3 sprigs lemon thyme, plus more for garnish
1.5 to 2 pounds Pacific cod, or other firm white fish
Salt to taste
Heat the oil in a large oven-proof skillet over medium and brown the chorizo, about 10 minutes. Add the sliced garlic and saute until fragrant. Add a pinch of red pepper flakes, then deglaze the pan with the white wine.
Add the pureed red pepper, chopped tomatoes, and lemon thyme. (If you don’t have lemon thyme, you can use regular thyme and squeeze in a small amount of fresh lemon juice.) Simmer the sauce until the tomatoes break down, about 15 minutes. You want it a bit soupy to hold the fish.
While the sauce is simmering, preheat the oven to 425 degrees. Lightly sprinkle the cod with salt, then nestle the pieces into the tomato sauce. Carefully place the hot skillet into the oven and roast until fish is done, about 7 to 10 minutes. The fish should flake easily with a fork.
Remove from oven and serve fish over polenta cakes, spooning the sauce over and around it. Garnish with lemon thyme sprigs.
p.s. I’m starting to get the hang of running my food cart and the day-to-day tasks needed. We won’t talk about the day I forgot to bring the cheese or the other day I forgot the salsas, OK? But really, I’m having a blast with it and have also been contacted to be a vendor at a dog rescue fundraising event in August. I’ve also started applying to have the cart at various summer festivals and other events. Some are already booked for this year, but I’m getting a good list for next year in the process!
This dish looks delicious. I am so glad you new business is going well. That is good news to hear.
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Thank you so very much! It’s hard work but very rewarding, too!
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Your parents sure look like they are enjoying! Sounds delish. So happy for your success!!
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Thanks so much Jodi! xoxo
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Such a great combination you have here. Looks so delicious!
p.s. glad the food truck is going so well for you. 🙂
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Thank you so much Ronit, on both counts!
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Yumm. Great recipe. Wish I could share the Texas brisket.
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Thank you Darryl! No visit with my Texas parents would be complete without it!
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How nice your parents came for a visit and the food sounds delicious. I am so glad to hear that your food car is doing so well!! You forgot the cheese and salsa, that’s ok, I wish I could get your truck to come to my block party, lol ! It would be a huge hit❤️❤️❤️
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I would SO LOVE to have my cart at your block party! What fun that would be, Suzanne! Thank you!
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Hey! This looks and sounds amazingg, I’m not really the cooking type but I will definitely be giving this a go! I just launched my blog all about baking, which I would love if you could check out! I just posted the recipe to my rainbow cake: https://delectabledessertssite.wordpress.com/2017/06/11/rainbow-cake/
I would love to expand my site just like yours and so I would love if you could show it some love and follow me too so you never miss out on any desserts! Much appreciated x
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Thank you so much, I’ll go check out your blog!
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Thanks x
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Some trial and error KR is to be expected-the food cart and YOU will survive my friend. Glad mom and dad had a long visit with you! xoxoxo ccc
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Thanks so much sweetie!! It’s been a really nice visit! xoxoxo
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xoxo ccc
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I love the combination of the with the sauce and the chorizo. It looks like you’re getting off to a good start with your food truck.
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Thank you Gerlinde, you are so kind! xo
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This is right up my alley. Very nice. — Do you have a preferred brand of Mexican chorizo? I’ve had good ones before, but I don’t remember the brand name and I keep accidentally buying the one with the harsh aftertaste.
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Thanks so much Adam! I’ve tried several brands around here and settled on Reynaldo’s. But believe me, my choices are quite limited in the PNW for this. 🙂
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I like the addition of chorizo and will be trying your recipe with haddock.
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Haddock would be a wonderful choice Lulu, thank you!
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I love this recipe! I think it would be perfect made with our NZ hapuku. And love the idea of serving with polenta cakes. Definitely trying this one. Thank you!
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Very delicious…
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Delicious recipe, a great post!
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Thanks so much Chef K!
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That looks delicious and classically Iberian – yours looks more authentic than the recipe you took it form 🙂
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Well that is certainly nice to know Mad Dog! I made do with the ingredients I had on hand. 🙂
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…the only thing I’d add (if I was making it) would be a sprinkle of hot smoked pimentón. You have all the other typical ingredients in there. It looks perfect!
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Thank you!!
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What is pimenton? I have never heard of it. Thank you!
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I think Mad Dog would have to answer that! Or you can google it. 🙂
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I will try and check.🤔
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Spanish, smoked paprika.
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Oh ha, I see you did answer her. I got behind on my comments. 🙂
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In my lil red dot, we like to grill cod for 10mins (*one person share) in foil seasoned with light soya sauce, sesame oil and garnish with parsely to serve. Easy and tasty. Hope you will like it. I will try yours too. Thanks for the share and great seeing your parents!😃
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Oooh that sounds just delicious! I’ll have to try that sometime too. Thank you!
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😊Hope you will like it☺
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I don’t even like fish that much and this looks mouthwatering. I guess it’s the chorizo, lol!! You’ve had a lot going on, and congrats on the birthday/graduation! Glad to hear the food cart is going great guns – hope you had someone to go on a cheese/salsa run, lol! Sounds like something I’d do!
Mollie
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Thanks Mollie, the fish was just amazing, I think even picky fish eaters would enjoy this! I sold cheese-less bean tacos one day, and on salsa day I had to run back home and open late because I can’t sell my tacos without the salsa!
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🙂
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That looks amazing!!!
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Thank you so much Mimi, it sure was! You should try it some day!
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A wonderful dinner. So glad your parents were able to visit for your daughter’s graduation and to see your success! I am sure they are so proud.
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Thank you so much Michelle, I think we all are! 🙂
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Spicy chorizo and mild cod – that has to be quite a combination of flavors. I love fish and chorizo so I’m sure I would enjoy this.
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It’s a fantastic combination, thanks Judi!
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Very interesting recipe and how lovely to be able to cook for your parents!!!
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Thank you so much! It was so nice to have them visit for the occasions. 🙂
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Happy to hear your success. Beautiful addition of chorizo.
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Thank you Sumith!
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In living color. Boy, I sure want to eat that!
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Oh my gosh Karina, it was so dang good! Can’t wait to make it again!
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Perhaps you can add that on Friday’s fare during Lenten season for your food truck. Ahem
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😀
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Without the chorizo though
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However, if that is going to alter the flavor too much, then you can offer it during special holidays like mother’s day or something like that.
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Hey Kathryn! Chorizo??? I’m in!!
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Woo hoo, thanks Debbie!
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Omg,this looks so delicious! I already have my meals planned in my head,but I think I’ll do some alteration and use your recipe instead 🙂 Very glad to hear your food cart is doing well. And all the little mishaps make it even more interesting. If it happens more often,just flip the coin and write book about it! 😀 Gongratulations on your daughter’s graduation!
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Thank you so much Kate!
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I like big Pulenta
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Hi Kathryn, I see I’m super late. (I haven’t let go of WordPress for making it impossible to get posts from my faves emailed…)
This cod dish sounds wonderful. I like things I can bake in my little roaster oven. (My back locks up if I stand over a frying pan/stove, or stand in place for long,) This sounds like a delightful, fun alternative to what i’ve been doing with baked fish. Wonderful. I have cod in the freezer — maybe I’ll get jiggy and make this tonight. 😀 Hugs.
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Oooh you should give it a whirl! It’s quite easy, too! Hugs back!
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I did a very modified, simplified version, Kathryn. Also I didn’t have the chorizo (and I’m not very fond of it anyway), but yes, it turned out great.
Partly I was hoping I could entice Crystal to eat some fish… The appetite stimulant worked great at first. She gained back some of the weight she lost, and I was much less worried about the surgery. But I gave her the next dose this morning, and she’s barely touched any food all day… Wouldn’t even eat fish with me, or drink some “tuna juice.”
I did enjoy the semi-version of the cod though, and hope to make your recipe. Hugs.
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Aww sweetie, I do hope Crystal pulls through for you my friend! xoxoxo
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That looks really good. My standard fish recipe is breadcrumbs, butter, and lemon, and that gets a little boring after 40 years. Ha ha. I’m going to have to try this, especially since I have lemon thyme in the garden! You forgot the cheese and salsa. Oops. Ha ha. Keep smiling. 😀
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This was soooo good, that I’m making it again tonight! I think you will enjoy the change. 🙂 Thank you!
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Congrats KR! xoxo
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Thank you my friend!
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Well damn!
This looks yummy 😍
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LOL, thanks Kendi! We now make it often in this house. 🙂
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