Go Back
+ servings
Print Recipe
5 from 3 votes

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.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: German
Servings: 4
Calories: 628kcal
Author: HWC Magazine


  • 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


  • 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!


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.


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