Chorizo Crumbed Cod Tray Bake

Serves: Four | Prep: 20 min | Cook: 30 min

Ingredients:

Chorizo Crumbed Cod Tray Bake:
4 cod fillets
1 lb baby potatoes, halved
1/2 lb chorizo, sliced
1 red onion, cut into wedges
1 red bell pepper, seeded and cubed
1 zucchini, cubed
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp pepper
1/2 cup panko breadcrumbs
1/2 cup Manchego cheese, shredded
1 garlic clove, pressed
1 tsp lemon zest
2 Tbsp fresh basil, chopped, divided
2 Tbsp fresh parsley, chopped, divided
1/2 lemon, juiced
1/2 cup mixed olives, mixed
2 Tbsp capers

Directions:
Preheat oven 400F/200C.

In a roasting pan add potatoes, chorizo, onion, peppers and zucchini. Make 4 spaces among the vegetables and place the cod into those spaces. Drizzle vegetables and fish with 2 tablespoons olive oil, salt and pepper. Cook, 15 minutes.

In a bowl add panko, cheese, garlic, lemon zest, basil, parsley and the remaining 2 tablespoon of oil. Stir until evenly moistened.

Remove tray from the oven, stir vegetables. Squeeze lemon juice directly on the fillets. Press the panko crumb mixture evenly on top of the fillets. Return to the oven, cook for another 12-15 minutes, until the fish is cooked through, and vegetables are tender.

Scatter olives, capers, remining basil and parsley on top.

Also Try:
Cod Baguette Tray Bake