BAKED COD AND CHORIZO (for four)
2 tablespoons olive oil
4 ounces Spanish chorizo, thinly sliced
1 pound Yukon Gold potatoes, sliced ¼ inch thick
2 leeks (white and light green parts), cut into thin half moons
¼ teaspoon crumbled saffron threads
kosher salt and black pepper
1-1/2 pound piece cod fillet
¼ cup fresh flat leaf parsley, roughly chopped
1.Heat oven to 400*. Heat 1 tablespoon of the oil in a large, ovenproof skillet over medium high heat. Add sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.
2. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¼ teaspoon salt and 1/8 teaspoon pepper. Bring to a boil.
3. Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining 1 tablespoon oil.
4. Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.
from Real Simple Magazine