Roasted Cod and New Potatoes With Chorizo Vinaigrette: A Flavorful Guide
Discover how to prepare an elevated weeknight dinner with roasted cod, golden new potatoes, and a vibrant chorizo vinaigrette.
Roasted Cod and New Potatoes With Chorizo Vinaigrette
Weeknight dinners can be both effortless and gourmet with the right combination of flavors and technique. This article explores every detail of the Roasted Cod and New Potatoes With Chorizo Vinaigrette recipe, a vibrant sheet-pan meal that balances flaky fish, crispy potatoes, and a spicy-savory vinaigrette. Not just a time saver, this dish elevates cod fillet to star status and makes potatoes irresistible by pairing them with the richness of chorizo. Read on for detailed instructions, helpful tips, nutritional highlights, and answers to the most frequently asked questions about this recipe.
Why This Recipe Shines
- One-pan convenience: Minimal dishes and easy cleanup.
- Balanced nutrition: Lean protein, complex carbs, and healthy fats.
- Hearty flavors: Spicy chorizo and tangy vinegar contrast the delicate cod.
- Quick to prepare: Ready in approximately 30 minutes.
- Customizable: Easily adapt the recipe with different potatoes, types of fish, or add vegetables.
Ingredients Overview
The interplay of just a few high-quality ingredients makes this recipe memorable. Here are the essentials required for four servings:
- Olive oil: 2 tablespoons plus 1 teaspoon, divided
- Yellow new potatoes: 1.5 pounds, halved
- Kosher salt & pepper: For seasoning
- Cod fillet: Four pieces, each 6 ounces
- Fully cooked chorizo: 1 ounce, finely chopped
- Shallot: 1, finely chopped
- Sherry vinegar: 2 tablespoons
- Flat-leaf parsley: Chopped, for garnish
For optimal quality, choose fresh cod fillets and small, firm new potatoes. Fully cooked Spanish-style chorizo lends flavor and crunch to the vinaigrette, while sherry vinegar adds brightness.
Step-by-Step Instructions
Below are clear steps to create this delicious dinner, highlighting the structure and timing:
- Heat the oven and prep the pan:
- Preheat oven to 450°F (232°C).
- Coat a rimmed baking sheet with 2 tablespoons olive oil.
- Roast the potatoes:
- Add halved potatoes cut-side down.
- Season with 1/2 teaspoon each salt and pepper.
- Roast for 15 minutes until beginning to brown.
- Prepare the cod fillets:
- Pat cod fillets dry with paper towels.
- Season with 1/4 teaspoon each salt and pepper.
- Add cod to the pan:
- Reduce oven temperature to 425°F.
- Arrange cod amongst potatoes on the baking sheet.
- Roast 8–12 minutes, until cod is opaque and potatoes are golden.
- Prepare the chorizo vinaigrette:
- Heat the remaining teaspoon olive oil in a skillet over medium heat.
- Add chopped chorizo; cook until crispy (2 minutes).
- Stir in the shallot; cook (1 minute) until soft.
- Remove from heat, stir in sherry vinegar.
- Serve:
- Plate roasted cod and potatoes.
- Drizzle or spoon chorizo vinaigrette over top.
- Garnish with chopped fresh parsley.
Nutritional Highlights
This dish is not only flavorful but also mindful of health, offering:
- 357 calories per serving: Balanced for most diets.
- Lean white fish: Cod provides high-quality protein and essential nutrients with minimal fat.
- Complex carbohydrates: New potatoes deliver fiber, potassium, and energy.
- Healthy fats: Olive oil and a small amount of chorizo enrich flavor without excess calories.
Flavor Profile and Pairings
The combination of mild, flaky cod with crispy-edged potatoes and a vibrant, spicy vinaigrette creates a dish with broad appeal. The sherry vinegar adds a subtle acidity, parsley brightens the plate, and the chorizo gives a touch of smoky heat. Consider pairing this meal with:
- A simple green salad tossed with lemon vinaigrette.
- Steamed broccoli or green beans.
- A crisp Spanish white wine or sparkling water flavored with lime.
What others are reading
Ingredient Swaps and Variations
This recipe lends itself to creative modifications if you want to tailor it to your tastes or pantry:
- Fish: Substitute haddock, pollock, or firm whitefish for cod.
- Potatoes: Use baby reds, Yukon golds, or fingerlings.
- Vinaigrette: Smoked turkey, bacon, or plant-based sausage can replace chorizo.
- Herbs: Try fresh thyme or chives in place of parsley.
- Add vegetables: Toss halved cherry tomatoes or sliced onions with potatoes for extra color and sweetness.
Recipe Tips for Best Results
- Pat cod dry: Removes excess moisture for better roasting texture.
- Cut potatoes evenly: Ensures uniform cooking and crispness.
- Don’t overcrowd the pan: Give space for browning and airflow.
- For extra potato crispiness: Place cut side down during roasting.
- Watch cod closely: Opaque flesh signals doneness; overcooked fish becomes dry.
- Prepare vinaigrette just before serving: For freshest flavor and texture.
How to Make Ahead and Store Leftovers
- Make ahead: Roast potatoes up to 6 hours before, bring to room temperature, then finish with cod and vinaigrette.
- Handling leftovers: Refrigerate cod and potatoes in an airtight container for up to 2 days. Store vinaigrette separately.
- Reheating: Warm on a baking sheet in a 350°F oven for best texture. Microwave works for convenience, but may soften potatoes.
- Repurpose: Flake leftover cod and mix with potatoes for a savory fish hash or potato salad.
Nutritional Table
| Component | Calories | Protein (g) | Carbs (g) | Fat (g) | Fiber (g) | Sodium (mg) |
|---|---|---|---|---|---|---|
| Per Serving | 357 | 27 | 26 | 13 | 4 | 530 |
Numbers are approximate and can vary with serving size and substitutions.
Expert Advice: Sourcing Ingredients
- Cod: Seek out fillets with firm flesh and a clean scent from a reputable fishmonger.
- Potatoes: Select small, thin-skinned varieties with no sprouts or soft spots.
- Chorizo: Spanish-style, fully cooked chorizo adds a slightly smoky flavor; avoid raw Mexican-style sausage for this dish.
- Sherry vinegar: Look for authentic Spanish vinegar for depth; substitute with red wine vinegar if needed.
Suggested Menu Plan
- Main: Roasted cod and new potatoes with chorizo vinaigrette
- Side: Tossed mixed greens
- Beverage: Chilled white wine (Albariño or Verdejo) or lemon-infused water
- Dessert: Fresh berries with yogurt or honey
Frequently Asked Questions (FAQs)
Can I use frozen cod for this recipe?
Yes, frozen cod can work well. Defrost thoroughly and pat dry for best roasting texture and flavor.
What potatoes are best for roasting?
Small yellow new potatoes are ideal, but baby reds, Yukon golds, or fingerlings also roast beautifully.
How do I know when the cod is done?
The cod is ready when it turns opaque throughout and flakes easily with a fork.
Can I make this recipe gluten-free?
Yes, the listed ingredients are naturally gluten-free. Just verify your chorizo and vinegar don’t contain additives.
What wine pairs best with this dish?
A dry, zesty white wine like Albariño or Sauvignon Blanc enhances the meal’s bright flavors.
Can I substitute another protein?
Firm white fish like haddock, halibut, or pollock work equally well. For non-seafood options, try chicken breast fillets roasted alongside the potatoes.
Troubleshooting & Pro Tips
- If potatoes aren’t crispy: Spread out with space and roast cut-side down until browned.
- If fish overcooks: Reduce roasting time and check frequently. Remove as soon as opaque.
- If vinaigrette is too tangy: Stir in a pinch of sugar or honey to soften acidity.
- Chorizo unavailable? Try bacon or smoked sausage, or skip for a lighter vinaigrette.
- Reheat gently: Use oven, not microwave, for best texture.
Conclusion: Dinner, Elevated
In just 30 minutes, with a single sheet pan and a handful of versatile ingredients, Roasted Cod and New Potatoes With Chorizo Vinaigrette transforms dinner into a vibrant, satisfying experience. Its hearty flavors and simple technique make it an invaluable addition to any home cook’s repertoire—ideally suited for both busy weeknights and casual entertaining. Customize to your heart’s desire and enjoy restaurant-quality seafood at home, all with minimal fuss and maximum flavor.
References
- https://momsdish.com/recipe/597/easy-potato-and-cod-recipe
- https://www.thegratefulgirlcooks.com/baked-cod-and-potatoes/
- https://www.olivetomato.com/traditional-greek-roasted-salted-cod-with-onions-tomatoes-and-raisins-bakaliaro-plaki/
- https://www.prevention.com/food-nutrition/recipes/a36492586/roasted-cod-and-potatoes-recipe/
- https://preventionrd.com/salt-and-vinegar-potato-chip-crusted-cod/
- https://www.prevention.com/food-nutrition/g41055022/low-calorie-meals/
- https://www.thedrewbarrymoreshow.com/recipe/chef-dan-souzas-roasted-cod-with-lemon-garlic-potatoes
- https://www.youtube.com/shorts/5Yl1ZJv2DKE
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