If you're looking to break away from the usual baked fish recipes oven style and try something packed with flavor and texture, this roast cod with crispy chorizo and sautéed peas is your new go-to. It's one of those cod dinner recipes that delivers maximum flavor with minimal fuss. You get buttery, flaky cod fillets, spicy bites of crisped-up chorizo, and sweet green peas all brought together in one vibrant dish. It's hearty enough for a satisfying dinner, yet light enough to keep things fresh. Whether you're a long-time fan of fish and chorizo recipes or just looking for a new addition to your cod fish recipes easy list, this one’s a standout.
Roast Cod with Crispy Chorizo and Sautéed Peas
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Spanish
Oven-safe skillet or roasting pan Ideally cast iron, but stainless steel or non-stick will work.
Small sauté pan For crisping up the chorizo and cooking the peas.
Mixing bowl To prep your yoghurt sauce.
Tongs or spatula For flipping and transferring the fish.
Zester or Fine Grater For lemon zest and garlic.
Measuring spoons and cups To keep things accurate.
For the Cod and Chorizo
- 4 cod fillets about 6 oz each, skinless and boneless
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 lemon zested and cut into wedges for serving
- 4 oz cured Spanish chorizo diced into small cubes (not the fresh sausage kind)
For the Sautéed Peas
- 2 cups fresh or frozen peas
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 1 small shallot finely chopped
- Salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoons fresh mint chopped (optional but excellent)
For the Yoghurt Sauce (Optional but Recommended)
- ½ cup plain Greek yoghurt
- Juice of ½ lemon
- 1 tablespoon olive oil
- 1 small garlic clove grated
- Salt to taste
Preheat and Prep the Cod
Preheat your oven to 400°F (200°C). Pat your cod fillets dry with a paper towel. This step is crucial if you want that golden, slightly crisp exterior. Season generously with salt, pepper, and smoked paprika. Drizzle with olive oil and gently rub the seasoning into both sides.
Sear and Roast the Cod
Heat an oven-safe skillet over medium-high heat and add a splash of olive oil. Once hot, place the cod fillets presentation side down and sear for 2 minutes without moving them—this builds a light crust. Flip the fillets gently, add a few lemon zest shavings on top, and immediately transfer the pan to the oven. Roast for about 8-10 minutes, or until the fish flakes easily with a fork. This is a prime example of how simple oven baked cod can be elevated with technique and a few flavorful additions.
Crisp the Chorizo
While the cod roasts, heat a small sauté pan over medium heat. Add the diced chorizo (no oil needed; it’ll release plenty of its own fat) and cook for about 4-5 minutes, stirring occasionally, until crispy. Remove with a slotted spoon and set aside on paper towels to drain. This crispy chorizo will be your flavorful topping—almost like a spicy chorizo dressing.
Sauté the Peas
In the same pan you used for the chorizo, leave about a teaspoon of the rendered fat. Add olive oil if needed. Toss in the shallot and garlic, cooking until fragrant and translucent, about 1-2 minutes. Add the peas, a pinch of salt, and stir everything together. Cook until the peas are warmed through and glossy, around 3 minutes. Stir in the butter and chopped mint at the end for a fresh twist.
Mix the Yoghurt Sauce (Optional)
In a small bowl, whisk together Greek yoghurt, lemon juice, olive oil, grated garlic, and a pinch of salt. This yoghurt recipe complements the spiced chorizo beautifully and cools the palate between bites of the spicy cod dish.
Assemble and Serve
Plate the cod fillets on top of a bed of sautéed peas. Sprinkle over the crispy chorizo bits. Drizzle with the lemony yoghurt sauce or serve it on the side. Add a wedge of lemon and a final sprinkle of zest for that last hit of brightness.
Pairings
This roast cod dish has bold Mediterranean flavors, making it easy to pair with a variety of sides and drinks:
- Sides: A warm lentil salad, roasted potatoes, or a simple couscous pilaf with herbs would all make great partners. If you're leaning into mediterranean cod recipes, a small bowl of marinated olives or artichokes on the side works beautifully.
- Drinks: A crisp white wine like Albariño or Sauvignon Blanc cuts through the richness of the chorizo. For non-alcoholic options, try a sparkling water with lemon and mint or a chilled cucumber yoghurt drink.
- Salad: A fennel and orange salad or arugula tossed with lemon vinaigrette balances out the hearty chorizo.
FAQs
1. What type of cod should I use?
Use thick, center-cut cod fillets that are skinless and boneless. Fresh cod is ideal for flavor and texture, but high-quality frozen cod works well too—just be sure to thaw completely and pat dry before cooking. These are the foundation for most cod fillet recipes and ensure even cooking.
2. Can I substitute the chorizo?
If you're not a fan of pork or want to avoid processed meats, try using turkey chorizo or even finely chopped crispy pancetta. The goal is to get a salty, spicy, crispy component to contrast the soft fish.
3. Is this recipe keto-friendly?
Yes, this is one of those keto cod recipes that doesn’t feel like a compromise. It's low in carbs, high in protein, and full of healthy fats from the fish, olive oil, and yoghurt sauce.
4. Can I make this into a stew?
Definitely. To turn this into a cod and chorizo stew, skip roasting the fish. Instead, gently simmer the cod and chorizo together in a tomato and garlic broth with sautéed onions and peas. It transforms the dish into one of the most comforting cod and chorizo recipes for colder weather.
5. What are some other cod dinner ideas using chorizo?
Apart from this roast version, consider fish and chorizo tacos, a baked cod with chorizo breadcrumb crust, or a skillet cod with chorizo-laced tomato sauce. Cod and chorizo are a dynamic pairing featured in many creative cod dinner ideas.
