Spanish Cod and Chorizo with Crispy Oregano Potatoes and Sauteed Kale

Adapted from Hello Fresh: Tender, mild cod goes perfectly with spicy chorizo! A bed of garlicky sauteed kale and crispy potatoes round out the Spanish-inspired seafood dish. 

Level: 1

Ingredients:

2 cod fillets

1/4 cup panko 

1 lemon 

1 link chorizo

1 sprig oregano

1 bunch parsley

1 bunch kale- about 6 ounces 

Russet potatoes 12 oz

2 cloves garlic

2 1/2 TBSP EVOO

1. Preheat oven to 400. Cut the potatoes into 1/2 inch pieces. Finely chop the oregano. On a baking sheet, toss potatoes with oregano, 1 TBSP EVOO, and 3 pinches of salt and pepper. Place in oven and roast for about 15-20 minutes, until golden brown. 

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

3. Coat the fillets with 1 TBSP EVOO  and season on all sides with salt and pepper. Then, set on the baking sheet to roast for about 10 minutes, until flaky and opaque. 

4. Meanwhile, heat a large pan over medium heat. Add the chorizo and cook, tossing 3-4 minutes until slightly crispy. Stir in the panko, chopped parsley, half the garlic, and a pinch of lemon zest. Cook for 30 seconds, until fragrant. Set aside and wipe the pan clean. 

5. Heat 1/2 TBSP EVOO in the same pan over medium. Add the kale, season with salt and pepper and cook, tossing 4-5 minutes. Add a splash of water if necessary. Add the remaining garlic and cook for another 30 seconds, tossing, until fragrant. 

6. Serve the cod filets on a bed of kale, surrounding by roasted potatoes. Sprinkle with the chorizo and panko mixture and top with a squeeze of lemon. Enjoy!