"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Cod with Chorizo, Tomatoes & Mushrooms Recipe

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This recipe for Roasted Cod with Chorizo, Tomatoes & Mushrooms, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Olsen
Added: Tuesday, June 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. cod fillet with the tail section removed
1 tsp. fresh rosemary, finely chopped
2 tsp. fresh thyme
1/2 stick of chorizo or pepperoni, sliced thin
2 plum tomatoes, halved and sliced thin
5 button mushrooms, sliced thin
1 or 2 cloves of garlic, sliced thin
3 tbsp. parsley
scallions
1 lemon
1/4 cup store bought clam juice

Directions:
Directions:
Place cod on a foil lined baking sheet and drizzle with extra virgin olive oil. Preheat oven to 450. Salt and pepper the cod fillet. Start at one end of the fillet. Place a row of tomatoes. Next place a row of mushrooms. Then lay the chorizo. Lay the toppings like fallen dominos. They should cover part of the previous row and you should alternate each topping. Top with the garlic, scallions, thyme, parsley, and rosemary. Drizzle the rest of the extra virgin olive oil over it and cook for 8 minutes. Rotate the pan. Add some clam juice and continue to cook for 10 more minutes. Check the center of fish. It should be warm and flaky. Slide off the baking dish onto a platter and garnish with lemon wedges.

 

 

 

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