Baked Chorizo Crusted Fish and Potatoes is a delicious one sheet pan less than 30-minute complete dinner using only 7 ingredients.
You are going to love this Baked Chorizo Crusted Fish and Potatoes because it is a little spicy and it turns fish haters into fish lovers. The crispy chorizo crust and that tender succulent flaky fish is a combination to die for.
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.
Travel back in time to Germany
We originally posted this recipe back in October of 2012 with the help of our dear friend Anja in Muenster, Germany. At the local weekend market, Anja bought a few Steinbeisser fillets from the fish monger, sweet potatoes and vine ripe tomatoes to make this delicious recipe. Have you ever seen a whole Steinbeisser fish before? The Steinbeisser fish is a freshwater fish local to the area. It has to be one of THE ugliest freshwater fish we have ever seen. However, is one of the tastiest. We have made this recipe several times since then and have made some adjustments to meet the needs of our picky family members. Do you have picky eaters too? Then, you are going to want to stick around and learn more.
Recipe Exchanges are Welcome
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.
Dealing with 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 recipe.
What is the 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 to your region and that looks fresh. Flounder was looking lovely but cod fish, haddock, sea bass, grouper, bass, etc. all would work well in this recipe. The only difference is the cook times will vary slightly depending on how thick your fish fillets are.
How to make Baked Chorizo Crusted Fish and Potatoes recipe 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.
What type of chorizo works best to crust a fish?
We used Spanish Chorizo for our Baked Chorizo Crusted Fish and Potatoes recipe. Did you know there are 2 different types of chorizo?
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.)
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.
What can I exchange chorizo with?
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. We made our own chorizo sausage in our Homemade Stuffed chorizo Mushroom Recipe.
How to remove the casing from the chorizo sausage.
If you are peeling a meat stick of Spanish chorizo. With this kind of chorizo sausage, 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. 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.
If you decide to use Mexican chorizo, the uncooked chorizo is very soft inside the casing. Cut the end off of the Mexican chorizo sausage. 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.
Cooking your sheet pan dish 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 before adding 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.
Why you need Herbs de Provence in your life
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.
What is your favorite way to cook fish? Leave us a comment and let us know.
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.
Baked Chorizo Crusted Fish and Potatoes
Ingredients
- 3 large red potatoes
- 4 tablespoons olive oil (1 tablespoon for potatoes and 3 tablespoons for chorizo crust)
- 3 teaspoon herbs de Provence (1 teaspoon for potatoes and 2 teaspoon for chorizo crust)
- salt and pepper to taste
- 1 pound of thinly sliced chorizo sausage (casings removed)
- ½ cup gluten-free or regular panko bread crumbs
- Fresh parsley – 1 large bunch or about one cup before chopped (optional)
- 2 small zucchinis
- 2 pounds of whitefish
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!
Am kin'of shedding a few happy tears ! Have just worked out you and I share an anniversary this month - you poor thing have had to put up with me and my comments for eight years this month ! What a sentimental journey to go back and read all the comments . . . and be so very happy that people like John and Nami are still in my life ! Blessings from above . . . It all began with BAM and Hong Kong and . . . Well, as far as the recipe is concerned, I am more into easy sheet-pan dinners now than I was last time I commented . . . so the moment I manage to get some lovely fresh fish shall make this, albeit with just two potatoes and three zucchini ( :)!) as a celebration of lovely things which happen on social platforms . . .
Happy friendship Anniversary Eha! Wow, time sure flies. Can't believe it has already been 8 years. It's wonderful that we have connected with so many amazing people around the world. My world is a little brighter with you in it dear Eha! Look forward to all of your comments. It makes our day...Take Care
What a delicious meal! Super quick and easy to make and the flavors all work so well together. I served it with some steamed broccoli and it was a hit with the whole family. Will make again.
Thanks so much Betty. We are all about simple and easy one pan meals. We bet that you could even put your broccoli on your baking sheet for the last 10-15 minutes for easy one pan meal. Stay well and take care
Wonderful dish! The pictures look delicious. One side of my family are from Italy and the other side are from Germany! Great foods, and looking at all of the pictures you shared, I want a taste from each!
Thank you. I love when dishes and cultures mix as beautiful things are created. I think this dish would be lovely with the addition of olives for a delicious Mediterranean flavor. Take care, BAM
Beautiful dish 🙂
lovely to see you back and in such great blogging form BAM !
The dish sounds delicious, I've eaten catfish when in mainland Europe, but I never see it here in the shops - I'm not sure why though
It is great to be back as I missed all of you dearly. I know when most people think about German food it involves heavy foods like sausages, breads and such but this is is very nice. We purchased this fish at the weekend wet market from a fish monger in the little city of Hilltrup, Germany. Take care, BAM
Bam, this looks soooooo delicious. What great pics. I have always wanted to visit Germany. So far in my travels overseas I have only seen Paris and London, but they were wonderful. Hopefully I will find myself on the other side of the pond again one of these days.
I will pass on your applauds on to Anja. Germany is a great stopover place to grab some hearty bread before moving on to your other culinary capitals of the world. Have a super day on your side of the pond... Take care, BAM
Dear BAM,
This dish looks amazing although I have although always think about awesome pork sausages, pork knuckles whenever I think about German food. Beautiful looking recipe Anja.
I will pass your thanks on to Anja... That is why I love Anja's dish as it is much lighter than the usual heavier German fare of sausages and breads. Take care, BAM
Your photos of the cobblestone street is so beautiful, it makes me long to go back to Germany! My mom is actually taking a trip over in a few days, leaving me behind to watch over the dog, of course. I'm so jealous!
Dunka Hannah. I hope she brings you back some amazing little treats. Take Care, BAM
Oooooh so incredibly easy but looks insanely delicious! It's alreayd past 10pm here but you're still making me so hungry Bobbi!
xie xie ni Jasline. I am just in the process of getting caught up with everyone and on my way to your website now. Take care, BAM
I spy Romanesco Broccoli!! 🙂
I was thinking of you on this very special day while I was taking this picture. Gorgeous vegetable, almost too pretty to eat! Take care, BAM
And I've been to Munster too (but it was 20 years ago now!)
Aaaah, lebkuchen! The stuff dreams are made from 😀 Awesome photos Bam, and that fish looks fabulous. I love white fish... it's so firm and when cooked well is so tender and delicious!
It was my first time to try lebkuchen, delicious. I think it is perfectly acceptable to eat this as breakfast while wandering around the streets of Germany. I hope you are getting a little sleep with the new little one. Take care, BAM
This looks SO delicious! Thank you for the virtual trip to Europe 🙂
Thanks Ann. Have a great weekend. Take care, BAM
wow, those photos have me drooling! lovely recipe and what a whirlwind tour 🙂
Thanks Tandy. It was some major whirlwind travel! I'm exhausted. Take Care, BAM
One of your teen boys is capable of eating that whole thing?! Wow, what a capacity. Love the shot of the Romanesco broccoli~such a pretty vegetable.
Yes Kathleen, my boys eat me out of house and home! Its scary! Take care, BAM
I am trying to include more and more fish recipes in my diet. This sounds perfect. Thanks for sharing Anja's recipe!
How is your raw food diet going. Stick with it as I know once you get pass week one you will be okay. Take care, BAM
This fish, like the name says, looks simply amazing! I would love to make this sometime..
Thank you. It is really so simple to make and because you can make in advance, makes it the perfect dish for gatherings. Asian food, which I make quite a bit of, is always prepared while you wait and I can never spend enough time with my guests as I am always in the kitchen. This dish is a great alternative.
Thats a nice selection of sausages
The combination of flavors and texture, what a delightful fish dish. Love your photos.
Thanks Norma. I just loved visiting Europe and loved the dishes but I will share with you a little secret... On the last day in Amsterdam I had to stop off for Chinese food 2 whole weeks without using chopsticks I was in withdrawal.
Sounds like you've had an amazing trip. Those headcheeses looks so delicious, I haven't seen anything like it outside of Germany either. The idea of one pan meal is fantastic! 🙂
Thanks Marina
Amazing cheeses, breads and sausages. I had to leave before I put on 10 kg. take care, BAM
I love your photos and what an adventure. I stared at the first picture for the longest time trying to figure out what was on top & thought... hamburger? This looks like quite a taste sensation & much better than plain white fish. Nicely done.
Hello Diane, I am glad you like the photos and I have many more coming your way soon. You know my teenagers do not like just plain fish so here is a good way to get them to like it, topped with spicy chorizo sausage.
It looks fantastic!
Thank you!
I adore your photos. I felt like I was there! Lol I love how this serves 4 adults or ONE hungry teenager!
Thank you Erika. I know that everyone always finds humor in my portion sizes. When you have 2 growing teenage boys in the home you can never keep food in the house! Take Care, BAM