Cod Baked with Chorizo & Tomato:
- Core, de-seed, and chop a red bell pepper and puree in a blender with a pinch of salt.
- Meanwhile, heat 1 tbsp. olive oil in a large pan and add in 1 lb. crumbled chorizo sausage.
- Cook sausage until brown, about 5 minutes, then add in 3 cloves thinly sliced garlic and a pinch of red chili flakes and cook for another minute.
- Deglaze the pan with 1 c. white wine and cook for another minute or two.
- Add in the red pepper puree and 4-5 chopped fresh tomatoes.
- Let sauce simmer for 20-30 minutes, then season with salt and pepper and transfer to a baking dish.*
- Nestle four 4 oz. pieces of boneless cod into the sauce and bake in a 425 oven for 10-12 minutes, or until fish is opaque.
- Sprinkle with a handful of of chopped fresh parsley and divide into shallow bowls.
- Serve with crusty bread for dipping.
Serves four
*Can be stored in an airtight container in the fridge for a few days.
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