Baked Sheet Pan Chorizo Panko Crusted Cod complete with potatoes and zucchini is an easy less than 30-minute complete dinner using only 7 ingredients.
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.
- Cod or mild white fish
- Herbs de Provence
- Panko bread crumbs
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.
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.
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.
- cod fish
- sea bass
- 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 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.
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 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.
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Sheet Pan Chorizo Panko Crusted Cod
- 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
- 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.