Cod with Chorizo and Breadcrumbs

Ingredients

• 1 tablespoon parsley fresh chopped
• 24 ounce pacific halibut filets skinless
• 4 servings pepper freshly ground
• 4 tablespoons olive oil divided
• 1 tablespoon oregano fresh
• 2 tablespoons red wine vinegar 
• 1 small shallots thinly sliced
• 2 ounces chorizo smoked spanish halved thinly sliced

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 425°F. Pulse bread in a foodprocessor until coarse crumbs form.
2. Heat2 tablespoons oil in a large ovenproof skillet overmedium-high heat.
3. Add breadcrumbs. Cook,stirring often, until golden and crisp, about3 minutes; season with salt and pepper.
4. Transfer mixture to a bowl, add parsley andoregano; toss to combine. Wipe out skillet.
5. Heat 1 tablespoon oil in same skillet overmedium-high heat.
6. Add shallot and chorizoand cook, stirring often, until chorizo is justcrisp, about 2 minutes.
7. Transfer to a bowland mix in vinegar; season with salt andpepper. Wipe out skillet.
8. Heat remaining 1 tablespoon oil in same skilletover medium-high heat. Season cod withsalt and pepper and cook until bottom sidebegins to turn opaque, about 3 minutes.
9. Transfer skillet to oven and roast until fish iscooked through, about 5 minutes longer.
10. Serve cod topped with chorizo mixtureand toasted breadcrumbs.
11. DO AHEAD: Breadcrumbs can be made8 hours ahead. Store airtight at roomtemperature. Toss with herbs just beforeserving.