This is one of my absolute favorites when I want something delicious, easy and a bit special for dinner. Oven-baked cod with chorizo and potatoes is perfect when you don’t want to stand and watch pots on the stove – you just put everything in the oven and wait until the food is ready. The combination of mild, white fish and the spicy, rich chorizo is absolutely magical, and when you get the potatoes that have soaked up all those wonderful flavors… wow!
I learned this way of preparing cod after a trip to Portugal, where they often combine fish with Spanish chorizo in simple oven dishes. The best thing about this recipe is that you can prepare everything in advance and just put it in the oven when guests arrive. And the sauce that forms at the bottom? It’s so good you’ll be dipping your bread to the last drop. If you like creamy cod stew with white wine and dill, you’re going to love this version too.
The whole dish takes less than an hour from start to finish, and most of the time the oven does the work for you. Perfect weeknight dinner that’s also nice enough for the weekend!
Ingredients
- 600 g cod (fresh or thawed)
- 200 g chorizo
- 800 g potatoes
- 2 bell peppers (red and yellow)
- 1 red onion
- 3 cloves garlic
- 250 g cherry tomatoes
- 1 dl white wine
- 3 tbsp olive oil
- 1 tsp paprika powder
- 1 tsp dried oregano
- Salt and pepper
- Fresh parsley for garnish
- Lemon for serving
Instructions
Preheat the oven to 200°C. Slice the potatoes thinly (about 0.5 cm thick) and spread them evenly in a large ovenproof dish. Drizzle with 2 tbsp olive oil, season with salt, pepper and paprika powder. Mix well and place the dish in the oven for 15 minutes.
While the potatoes are pre-baking, slice the chorizo, cut the bell peppers into strips, the red onion into wedges, and the garlic into thin slices. Halve the cherry tomatoes.
Remove the dish from the oven after 15 minutes. Distribute the chorizo, bell peppers, red onion, garlic and cherry tomatoes over the potatoes. Pour over the white wine and drizzle with the remaining olive oil. Sprinkle with oregano and gently mix.
Season the cod pieces with salt and pepper, and place them on top of the vegetables. Return the dish to the oven and bake for 18-20 minutes, until the cod is cooked through and flakes easily with a fork. The cod is done when it's white and opaque all the way through to the center.
Remove the dish from the oven and let it rest for 2-3 minutes. Sprinkle generously with chopped parsley and serve with lemon wedges on the side. It's best served straight from the dish!
Notes
This dish tastes amazing with good bread for dipping into the delicious sauce that forms at the bottom of the dish. If you want an even creamier sauce, you can stir in 1 dl heavy cream after the dish comes out of the oven. You can also vary the vegetables by season – broccoli or sugar snap peas work great too.
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