Fish Lovers

You are going to love this baked cod fish dinner because it is a little spicy and it turns fish haters into fish lovers.  The crispy chorizo exterior keeps the fish tender and flaky inside and is a combination to die for. Cod, like our Air Fryer Frozen Tilapia, is a mild tasting fish so it does not clash with the spicy topping. It's perfect for this panko crusted cod recipe.

Ingredients

• Cod or mild white fish
• Herbs de Provence
• Potatoes
• Chorizo
• Panko bread crumbs
• Parsley
• Zucchini

Sheet Pan Dinners

It's a pretty hearty meal as well as it includes potatoes and even zucchinis for a full and complete meal in one pan.   Because you cook everything in one sheet pan, it's easy cleanup and it's a snap to throw together. If you like sheet pan fish dinners, be sure to try our Lemon Herb Baked Rainbow Trout, Balsamic Glazed Salmon and Roasted Root Vegetables, Baked Pomegranate Glazed Salmon or our Mediterranean Red Snapper Packets.

Recipe Exchanges

First of all, we made this recipe gluten-free using panko homemade bread crumbs and gluten free chorizo sausage for those with dietary issues. In addition, we swapped out the sweet potatoes with red potatoes and the tomatoes out with in season zucchini slices.

However, we must add that sweet potatoes and tomatoes rock in this recipe. If you use sweet potatoes and use a chorizo sausage that is without sugar and additives, this Baked Chorizo Crusted Fish and Potatoes can be enjoyed as part of a Whole30 recipe plan.

Picky Eaters

It is just that we have a difficult picky adult eater in the family. Raise your hand if you have one of those in your family too. You see it is easy when it is a child. You can just say you need to eat this as that is all there is, or you go without.

With picky husbands, wives , significant others and adult relatives all you can do is pray and convert them from fish haters to fish lovers with this carnivore inspired recipe.

Best Kind of Fish to Use

You can use any white fish of choice in this recipe. In addition, be sure to use one local sustainable to your region and that looks fresh.

• Flounder
• cod fish
• haddock
• tilapia
• sea bass
• grouper
• bass, etc.

The only difference is the cook times will vary slightly depending on how thick your fish fillets are.

How to Make Low Carb

• Hold the breadcrumbs in the chorizo topping or you can swap out with dried pork rinds.
• Exchange the potatoes with more in season veggies of choice. (bell peppers, asparagus, cabbage slices or baked thin cauliflower slices would all work here.
• Keep an eye out on the chorizo sausage you use as many have added sugar and other additives. We have found certain brands on the market have no added sugar and are gluten-free.

Type of Chorizo

We used Spanish Chorizo for our Baked Chorizo Crusted Fish and Potatoes recipe. Did you know there are 2 different types of chorizo?

1. Mexican Chorizo

Mexican Chorizo is made with fresh ground uncooked pork seasoned with chilis. You can find it in the refrigerated section of the market next to the other pork sausages. (We did not use this type of chorizo in this recipe. However, you could, if you cooked it first.) We used Mexican chorizo in our Chorizo and Shrimp Fried Rice and Homemade Chorizo Stuffed Mushrooms.

2. Spanish Chorizo

Spanish chorizo is made with cured or semi-cured chopped smoked pork and is usually seasoned with Spanish paprika. It is sold in the cured meats section of some supermarkets in either a meat stick that has a protective casing or in very thin prepared slices. Spanish Chorizo is the type of chorizo we used to make our Baked Chorizo Crusted Fish and Potatoes.

Chorizo Substitutions

Chorizo sausage is best for this recipe. However, we have also made this recipe in a pinch with hard salami seasoned with Spanish paprika and little red pepper chili flakes.

Remove the Casing from Chorizo Sausage

If you are peeling a meat stick of Spanish chorizo, there is no need to cook it as it is cured. However, you must remove the casing of the Spanish Chorizo before slicing and putting in the food processor to make a chorizo crust for the fish.

Cured Chorizo

Cut off the very end of the chorizo cured sausage with a knife. Then, grab the end of the skin and peel downward. The skin should come off with a little diligence.

Mexican Chorizo

If you decide to use Mexican chorizo, the uncooked chorizo is very soft inside the casing. Cut the end off of the sausage link. Squeeze the end and pull down to evacuate the pork filling into your pan to cook.

You will need to fully cook the sausage and cool it down before putting it in the food processor to make your chorizo crust for the fish. If you decide to make your own homemade chorizo be sure to try our Chorizo and shrimp fried rice for a tasty 15-minute dinner.

Cook in Stages

One important thing to note is that you will need to cook your ingredients in 2 stages.

• The first stage you will cook your seasoned potato slices for about 10 minutes alone
• Next, add the vegetables and chorizo crusted fish on top of the potatoes to cook.

The reason for implementing 2 cooking stages is that the potatoes take a bit longer to cook than our fish. If you use a softer vegetable like zucchini or a tomato these can be cooked together at the same time as the fish as long as they are thinly sliced. If you like the idea of sheet pan dinners, you are going to love our quick and easy Garlic Roasted Shrimp and Potatoes.

Herbs de Provence

Herbs de Provence is a game changing blend of herbs used in French and Mediterranean recipes that is bring your cooking to the next level.  This delicious herb blend usually includes a mixture of dried savory, marjoram, rosemary, thyme and oregano.

Sometimes you will see dried lavender added or fennel as well. Herbs de Provence is used in our Favorite Provencal Ratatouille Recipe and our Herbs de Provence Baby Potatoes and Tomatoes.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Sheet Pan Chorizo Panko Crusted Cod

Sheet Pan Chorizo Panko Crusted Cod is a delicious one sheet pan less than 30-minute complete dinner using only 7 ingredients. 

Course Main Course

Cuisine German

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 540kcal

Author HWC Magazine

Ingredients

• 3 whole potatoes red
• 4 tablespoons olive oil (1 tablespoon for potatoes and 3 tablespoons for chorizo crust)
• 3 teaspoons herbs de Provence (1 teaspoon for potatoes and 2 teaspoon for chorizo crust)
• salt and pepper to taste
• 1 pound chorizo sausage thinly sliced (casings removed)
• ½ cup panko bread crumbs gluten-free or regular
• 1 cup Fresh parsley chopped (optional)
• 2 small zucchinis
• 2 pounds cod or whitefish of choice

Instructions

• Preheat oven to 390 degrees F (200 degree Celsius)
• Slice potatoes about ¼ inch thick and place on a greased baking sheet. Drizzle with 1 tablespoon of olive oil, 1 teaspoon of herbs de Provence and salt and pepper to taste. Bake for 15 minutes. Set aside to cool.
• While your potatoes are cooking, Chop up chorizo sausage in small enough pieces to be handled by the food processor. Place chorizo sausage, panko bread crumbs, 3 teaspoons of herbs de Provence, fresh parsley and a really good drizzle of olive oil (about 3 tablespoons) into the food processor and whiz into finely chopped and well incorporated. Salt and pepper to taste. (Please be cautious with salt as cured chorizo is salty already but the addition of pepper is nice.)
• Remove your potato slices from the oven. Layer a thin single layer of sliced zucchini slices on top of the potato slices.
• Next lay your skinned and deboned fish filets with the filet side up over the zucchini and potato slices.
• Layer a few tablespoons of the chorizo crust on top of each fish fillet and pat down so that it stay on the fish during the baking process.
• Bake your Baked Chorizo Crusted Fish and Potatoes in the oven for about 8-15 minutes or until the fish flakes easily with a fork. (Length of time for cooking depends on how thick your white fish fillets are) Serve with a lovely vino and good friends for a complete meal.
• Danke!

Notes

Feel free to use a white fish local to your region. Some examples that work well are cod, flounder, halibut, bass, etc. Feel free to substitute red potatoes with a potato of your choice.

If you desire to use sweet potatoes, please peel first before slicing. In addition, tomatoes instead of zucchini all work nice in the recipe as well. We used Spanish chorizo for this recipe and not Mexican Chorizo. However, in a pinch you can use salami and add in a teaspoon of Spanish paprika and a dash of red pepper flakes to make a delicious crusted fish in exchange for the chorizo. You may also use Mexican chorizo but you first must cook it and let it cool before putting it in the food processor to mix with panko bread crumbs, herbs and olive oil.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 9g | Protein: 53g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 178mg | Sodium: 192mg | Potassium: 1195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2072IU | Vitamin C: 54mg | Calcium: 117mg | Iron: 5mg

The post Sheet Pan Chorizo Panko Crusted Cod appeared first on Healthy World Cuisine

Why you are going to love Bavarian Pretzels

Crispy crust

Chewy interior

Hot and Toasty

Savory Comfort Food

Hearty

Great for Tailgaiting

Crowd pleasing Party Food

One Year Blogiversary with Bavarian Pretzels

One year ago, I brought home my new baby girl.  She was so sweet and innocent.  I enjoyed looking over her and choosing her name, picking out her design, and meeting other more experienced mama's and other new mama's just like myself. My new baby girl was "Healthy World Cuisine".

Healthy World Cuisine was born out of a necessity so that I could feed and keep track of all the unique international dishes that even teenagers can enjoy. Since the birth of Healthy World Cuisine, my youngest teenager has grown a foot and usually eats 2 or 3 dinners day. My eldest teenager likes to bring home his best 7 or 8 hungry buddies home for family dinners. In a nutshell, I get lots of practice perfecting my skills of creating international dishes that even teenagers will enjoy while living abroad.

Special Thank you to our Readers

Healthy World Cuisine would not be Healthy World Cuisine without all of you. A big thanks to everyone for all your support. Whether you are a silent supportive reader, dedicated commenter and foodie friend, or just passing by looking for a delicious recipe, your support it means a great deal to me. To Mr. Anonymous and to my hungry teenagers boys thanks for being patient and tolerating eating cold food so mom can take a picture before it hits the website. To all of my foodie friends that I have come to know well and that I can't picture life without them this recipe is for you.

One of my very first visitors and dear foodie friend was Sibella from Baking with Sibella.  Sibella is a fantastic baker and every day I tell her she should open up a bakery shop. She has not yet and maybe that is a good thing so she has the extra time to share with us her wonderful yummy creations. If that was not enough, she is also a talented artist. You should check out her sinful food pictures, my teenagers every day say they are packing their bags and moving to Sibella's house.  If you have not visited Sibella's website please drop by and send hellos and enjoy those culinary baking masterpieces.

One of my teenage boys favorite activities is to lean over my shoulder while I am reading everyone's yummy recipes and put in their food requests. My teenagers make hundreds of food requests each week (heck every hour) but there was one in particular that after they saw 5 months ago and have not stopped nagging me since. Finally, we caved in and made homemade Bavarian Pretzels.

Come Join the Bavarian Pretzel Party

Everyone is invited to the party this weekend. I am having a little gathering at my house and we are going to be making Sibellas' homemade pretzels and toasting a little champagne to celebrate Healthy World Cuisine's 1st year blogiversary. I hope to see you this weekend but if you can't make it, please at least read along for this Bavarian pretzel recipe that is chewy, salty and fantastic hot from the oven.

Bavarian Pretzels 

Recipe from Baking Sibella (A special big thanks to Sibella!!!)

http://bakingwithsibella.com/2012/02/11/pretzels-remembering-southern-germany/

•     3 ¾ cup (500 g) bread flour (used King Arthur)
•    1 packet of yeast (Sibella used fresh yeast but I could not find that in HK)
•    ½ teaspoon salt
•    3 ½ tablespoon (50 g) butter (room temperature)
•    1 cup (250 ml) warm milk
•    3 quarts (3 liter) boiling water
•    5 tablespoon baking soda
•    Egg yolk with a little water (BAM addition)
•    coarse salt for garnish

Preparation:

Step1: Sift the flour mixed with salt into a bowl and make a small hole in the middle. Thinly slice butter and place around the hole.

Step 2: Dissolve the fresh yeast in the warm milk and start pouring into the flour, mixing at the same time.

Step 3: Knead the dough by hand for at least 5 minutes. Dough will be quite firm and smooth and not sticky at all. Form a dough ball and let it rest covered for about 30 minutes. ( I covered my dough for one hour until my dough doubled)

Step 4: Place the dough on a work surface and cut into 10 equal pieces. Form the pretzels or rolls. (I shaped mine into Letters- BAM)

Step 5: Butter the baking pan. (Do not use parchment paper!)

Step 6: Boil the water and add the baking soda. Adding soda to the boiling water will make quite a reaction, so be careful!!! Let the water simmer and place each pretzel in the solution for about 30 seconds.

Step 7: Take out pretzels with a skimmer spoon and place them onto a well buttered baking pan.

Step 8: With a sharp knife or a razor cut the small slit on a top of each pretzel or a small cross on each roll. (I skipped this step by accident and still all came out well)

Step 9: Brush each pretzel with a little beaten egg yolk and Sprinkle with coarse salt.

Step 9: Bake at 395 F (200 C) until golden brown. (I baked mine about 12- 14 minutes)

Step 10: Serve hot with butter and this is traditional. My boys love to dip in mustard or plain or anything your little heart desires. (If you have extra, you can put in a tupperware for a day or so and then re-bake for 5-10 minutes just to reheat before eating)

Step 11: Enjoy your delicious Bavarian Pretzels with a little hot butter, mustard or even a little cheese sauce.

More Tail Gaiting party food appetizer ideas

Pressure Cooker BBQ Ribs

Firecracker Grilled Shrimp

How to Make Bruschetta Bread

Beef Empanadas

Super Easy Baked Wing Dings

Whole Wheat Herb Focaccia Bread 

Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

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Bavarian Pretzels

Chewy Bavarian Pretzels hot out of the oven with flaky sea salt and a mustard dipping is the perfect appetizer for a crowd.

 

Course Appetizers/ Snacks

Cuisine German

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8

Calories 277kcal

Author HWC Magazine

Ingredients

• 3 and ¾ cup bread flour
  
• 1 package yeast
  
• 3.5 tablespoon butter
  
• ½ teaspoon salt
• 1 cup milk warmed
• 3 quarts water boiling
• 5 tablespoon baking soda
• 1 yolk egg yolk
• 1 tablespoon coarse salt for garnish optional

Instructions

• Sift the flour mixed with salt into a bowl and make a small hole in the middle. Thinly slice butter and place around the hole.
• Dissolve the fresh yeast in the warm milk and start pouring into the flour, mixing at the same time.
• Knead the dough by hand for at least 5 minutes. Dough will be quite firm and smooth and not sticky at all. Form a dough ball and let it rest covered for about 30 minutes. ( I covered my dough for one hour until my dough doubled)
• Place the dough on a work surface and cut into 10 equal pieces. Form the pretzels or rolls. (I shaped mine into Letters- BAM)
• Butter the baking pan. (Do not use parchment paper!)
• Boil the water and add the baking soda. Adding soda to the boiling water will make quite a reaction, so be careful!!! Let the water simmer and place each pretzel in the solution for about 30 seconds.
• Take out pretzels with a skimmer spoon and place them onto a well buttered baking pan.
• With a sharp knife or a razor cut the small slit on a top of each pretzel or a small cross on each roll. (I skipped this step by accident and still all came out well)
• Brush each pretzel with a little beaten egg yolk and Sprinkle with coarse salt.
• Bake at 395 F (200 C) until golden brown. (I baked mine about 12- 14 minutes)
• Serve hot with butter and this is traditional. My boys love to dip in mustard or plain or anything your little heart desires. (If you have extra, you can put in a tupperware for a day or so and then re-bake for 5-10 minutes just to reheat before eating)

Notes

You can shape your pretzels and way you desire but the traditional way is in a twist. Serve your pretzels with warmed butter is the traditional way but also delicious with mustard or a cheesy dipping sauce. 

Nutrition

Serving: 1g | Calories: 277kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 3146mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 202IU | Calcium: 55mg | Iron: 1mg

The post Bavarian Pretzels appeared first on Healthy World Cuisine