Name: Roast Cod With Chorizo Crisp
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1 large lemon; 4 oz. smoked Spanish chorizo, coarsely chopped; 2 oz. Parmesan, rind removed, coarsely chopped; 1 tsp. fennel seeds; 5 garlic cloves, 4 whole, 1 finely chopped; 3½ tsp. Diamond Crystal or 1¾ Morton kosher salt, divided, plus more; ½ cup panko; ½ cup (packed) parsley leaves with tender stems, plus more for serving; 3 Tbsp. extra-virgin olive oil, divided; 1½ lb. baby potatoes, halved if large; Freshly ground pepper; 1 2-lb. skinless cod, halibut, or haddock fillet; ⅓ cup mayonnaise, plus more for fish

Roast cod with crispy topping and potatoes on a sheet pan with one serving removed to a plate.

Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen

At Chubby Fish in Charleston, SC, the grilled oysters often come bubbling under a slick of ’nduja butter and Parm. This sheet-pan dinner takes its cue from those flavors. Meaty fillets of cod (or other white fish) stand in for oysters, and a crisp topping of cured sausage blitzed with breadcrumbs, herbs, and lots of cheese recalls the same surf-and-turf vibe. Shop for a wide, flat fillet (rather than narrow and thick) to provide the most surface area for the topping to adhere.

What you’ll need

Food Processor
$63 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Offset Spatula
$15 At Amazon

Recipe notes