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Baked Chorizo Crusted Fish and Potatoes

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Baked Chorizo Crusted Fish and Potatoes is a delicious one sheet pan less than 30-minute complete dinner using only 7 ingredients.

Baked Chorizo Crusted Fish and Potatoes / https://www.hwcmagazine.com

Top down photo of Baked Chorizo crusted fish served with lemons and a three bean salad.

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.

The bite shot of the flaky baked fish.

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.

Cobbler Stone streets of Muenster, Germany.

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.

Sheet pan of cooked Baked Chorizo Crusted Fish and Potatoes looking overhead.

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.

Baked Chorizo Crusted Fish and Potatoes head down shot close up.

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.

Scoop of ground chorizo with herbs and spices ready to spread on fish.

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.

Step by step collage-baked potatoes, then adding on the zucchini and then fish and then chorizo topping and then the final baked product.

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. 

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Baked Chorizo Crusted Fish and Potatoes

Baked Chorizo Crusted Fish and Potatoes is a delicious one sheet pan less than 30-minute complete dinner using only 7 ingredients.  
Print Pin Rate
Course: Main Course
Cuisine: German
Keyword: 30 Minute Meals, Fall Favorites, Fish and Seafood, German Cuisine, Pork, Ham, Bacon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 628kcal
Author: Healthy World Cuisine

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)
  • 1/2 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!

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: 4g | Calories: 628kcal | Carbohydrates: 373g | Protein: 713g | Fat: 202g | Cholesterol: 188mg | Sodium: 844mg | Potassium: 1625mg | Fiber: 34g | Sugar: 36g
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  1. petit4chocolatier says

    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!

    Reply

  3. Promenade Claire says

    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

    Reply

    • Healthy World Cuisine says

      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

      Reply

  4. susartandfood says

    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.

    Reply

    • Healthy World Cuisine says

      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

      Reply

    • Healthy World Cuisine says

      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

      Reply

  6. Hannah (BitterSweet) says

    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!

    Reply

    • Healthy World Cuisine says

      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

      Reply

  9. Charles says

    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!

    Reply

    • Healthy World Cuisine says

      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

      Reply

  12. Kathleen Richardson says

    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.

    Reply

    • Healthy World Cuisine says

      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

      Reply

    • Healthy World Cuisine says

      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.

      Reply

    • Healthy World Cuisine says

      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.

      Reply

  18. dianeskitchentable says

    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.

    Reply

    • Healthy World Cuisine says

      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.

      Reply

    • Healthy World Cuisine says

      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

      Reply

  21. Healthy World Cuisine says

    Hi Jo, I love the sound of that…Blitzing the chorizio. Actually my food processor sounds more like it is dying a slow death but funny all the same. I have many many more fun and exciting European stories, markets, foods and recipes to share. Stay tuned as I am just trying to get a bit caught up with things on the home front. Take Care, BAM

    Reply

  22. jothetartqueen says

    Hi Bam! good to catch up on your blog.. It must have been a wonderful holiday for you. hope that you can share more.. The fish sounds fantastic! blitzing the chorizo sounds like a fabulous way to add salt and flavour to the fish.I’ll try this next time.

    Reply

    • Healthy World Cuisine says

      Hello Sawson, I have just a FEW pictures left to share from our trip to Europe so stay tuned. Fish is such a wonderful dish and can be so versatile. I wish my boys were more into it so that is why the topping of spicy chorizio is the perfect solution to get picky teenagers to eat fish. Take Care, BAM

      Reply

  25. ChgoJohn says

    Welcome home, BAM! What a wonderful visit with your friends, culminating in that incredible dish. ( I googled steinbasser and that is one ugly fish!) That one recipe celebrates so many of Europe’s flavors. What a treat!

    Reply

    • Healthy World Cuisine says

      Grazie John! I was hesitant to put a photo of the live steinbasser fish on my page as I did not anyone to be frightened. I’m actually making a mock version today of this dish with mahi mahi, regular white idaho potatoes and topped with Olives from my visit to Italy. Life is good. Take Care, BAM

      Reply

  26. Nami | Just One Cookbook says

    Welcome back! Hmmm Anja’s meal looks so delish! Fish and sausages… nice! I’d love to have some of that… As a person who’s never been to Europe, I’m checking each picture carefully and I had so much fun going through them. Thanks for sharing them, Bam!

    Reply

  27. Profiteroles & Ponytails says

    The diverse flavours in this dish sound fantastic. It is wonderful to see all the photos from the market so that we feel like we were right there with you and Anja. I have fond memories of my brief stay in Nuremberg and all of the Lebkuchen that I ate there. It is so good, isn’t it?

    Reply

    • Healthy World Cuisine says

      I think a brief stay is best in Germany. I was so tempted by all of the abundant yummy bread, Lebkuchen, decadent desserts and of course all of their custards. In the market, I saw more custards and dessert creamy based things than anywhere I have ever visited. As I walked the streets everyone stopped off for coffee and huge desserts at the shops. So as of today my diet has started. I’m back on veggies, fish and tea, my usual Asian cuisine. Take care, BAM

      Reply

  28. Eha says

    That trip to the Münster market was just fantastic!! Thank you! Alle diese Sülze [all these types of brawn!!] and sausages and breads 🙂 ! very much like the fish recipe as it packs a little umph and would be easy and delectable to serve after that second or third glass of vino!!

    Reply

    • Healthy World Cuisine says

      Hallo and Dunka Eha! You are very right even after your second or 3rd glass of vino this dish would be really difficult to mess up, as all you need to do is pop into the oven for 15-20 minutes. But to be on the safe side, maybe one should set a timer. Eha, can you please send me a link to your website? Take Care, BAM

      Reply

      • Eha says

        dearHeart: thank you for the query, BUT: I am the provervial cuckoo in everyone’s nest, as, for very practical reasons, I do not as yet have a website 🙂 ! Just land on everyone else’s and hope I am welcome!!

        Reply

    • Healthy World Cuisine says

      I know there are not many one pan dishes that score a super high one for me but this one is exceptional. Take Care, BAM

      Reply

    • Healthy World Cuisine says

      I have just a few more 1068 to be exact… The hard part is narrowing down the food choices to share with everyone. Take care, BAM

      Reply

    • Healthy World Cuisine says

      I feel like I need a holiday after my holiday… so much travel but I met so many new people. Very memorable.

      Reply

    • Healthy World Cuisine says

      Thanks Dawn, I have just a FEW more photos to share over the next couple of weeks. Take care, BAM

      Reply

  34. Barbara Bamber | justasmidgen says

    I love your photos.. just scrolling down I felt like I was standing at street level beside you in Muenster! My friends German mom used to make us Kuchen and I can imagine that was fantastic to try. I will be making this tonight..and I can’t wait!! Just to get it right.. Step 3 you mean put the tomatoes on top of the sweet potatoes?? I’ve got potatoes left from Thanksgiving to use up.. and I love Herbs de Provence!!

    Reply

    • Healthy World Cuisine says

      Thanks Barbara for catching my typo and I have updated the post with the changes. I guess I am a little more jet lagged than I thought. The tomato layer goes on to on the cooked sweet potato layer. Happy belated Canadian Thanksgiving to you! Take care, BAM

      Reply

  35. bitsandbreadcrumbs says

    Oh my, what a post! What a trip, too! That fish dish looks so good, and I’m wondering if American catfish is similar? The gingerbread would be my weakness, as would the meats. Some day I hope to get back to Germany…I’d probably eat and drink my way into weighing 500 lbs.! 😉

    Reply

    • Healthy World Cuisine says

      My post holiday diet started today a bit of too much overindulgence in last 2 weeks. European food is much more heavier and rich compared to Asian food. I think that the Steinbeisser and American cat fish are slightly similar but the steinbasser is slightly firmer. I think any light tasting white fish would be beautiful in this dish. I think in Hong Kong I might try it with grouper or mahi mahi. Take care, BAM

      Reply

    • Healthy World Cuisine says

      One could be forever lost in the isles of German Sausages… so many choices and so yummy. Take care, BAM

      Reply

  37. kitchenriffs says

    Welcome back! Love all the photos – you saw some really good stuff. And you had lots of wonderful stuff to eat, judging by the photos. And this recipe? It’s great! And so easy. Really like the sweet potatoes in it – sound wonderful. Thanks for this.

    Reply

    • Healthy World Cuisine says

      Thanks Kitchen Riff. It is good to be back. Please excuse any typos I have over the next several days as the jet lag subsides. When Anja bought the ingredients at the market, I was hesitant about the purchase of the sweet potatoes in the dish. However, sweet potato really adds contrast to the flavors of this dish and that is what makes this dish special. I love these easy dishes you can make ahead for guests. (Unlike Asian cuisine where I am usually stuck to the stove (wok ) whipping up dishes while my guests are mingling with the rest of the family) Take care, BAM

      Reply

  43. Jeno @ Week Nite Meals says

    Woooowwwoooooow weeeeee! Bam I have been so looking forward to your update about the Europe trip! I have not had the pleasure of visiting yet, though it’s definitely a dream of mine, and looking over the photos your posted, I just about started drooling! Can’t imagine how much tasting we’ll be doing while there, I am definitely taking notes!

    Reply
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