Fish and sausage are the unlikely pairing you’re about to fall in love with.
2 oz. Spanish chorizo, sliced 1/8-in. thick
1 1/2 lb. small new potatoes (about 20), quartered
8 whole cloves garlic (unpeeled), lightly smashed
1/2 lemon, cut into half-moons, plus wedges for serving
1/4 c. fresh flat-leaf parsley leaves
1 1/2 lb. skinless cod (about 1 1/2 in. thick), cut into 4 pieces
2 tsp. olive oil
3/4 tsp. smoked paprika
- Heat oven to 425 degrees F. Cook the chorizo in a large cast-iron skillet over medium-low heat until the oil releases.
- Add the potatoes, garlic, lemon and 1⁄4 tsp each salt and pepper to the pan and toss to coat. Transfer to the oven and roast, stirring once after 15 minutes, until the potatoes are golden brown and tender, 20 to 25 minutes. Toss with the parsley.
- When the potatoes have 10 minutes left to cook, prepare the fish. Line a large rimmed baking sheet with nonstick foil and place the cod on top. Drizzle the cod with the oil and season with the paprika and 1⁄4 tsp each salt and pepper. Roast on the rack below the potatoes until opaque throughout, 8 to 10 minutes. Serve with the potatoes an