Baked cod with chorizo and tomatoes

This was first made for me by my Dad.

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• Best for: dinner, serves 4-6

• Difficulty: medium

• Time: 1/2 hour prep, 15-20 minutes in oven

• Recommended pairings: white rice, roasted baby potatoes

• If you like this, try... baked salmon with asparagus

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When I was in middle school, this was one of the dishes my family had all the time. It's great for summer nights.

Ingredients

2 lbs of cod filets

1/3 + 1/4 cup of chicken stock or dry white wine

2 tbsp olive oil

1/4 cup onion, chopped

6 oz chorizo

1 quart pearl/grape/cherry tomatoes, halved

salt

pepper

paprika

1-2 tsp thyme, chopped

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First...

Preheat oven to 425 degrees. Coat a large skillet with cooking spray.

Heat oil in a medium saucepan over medium-high heat.

Add chopped onion, chorizo and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/3 cup chicken stock. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in 1/4 teaspoon salt and remove from the heat.

Then...

Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture. Pour the remaining 1/4 cup chicken stock into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.