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Baked cod and chorizo (core + 2 WPAs)




Source of Recipe


WW Community


List of Ingredients




4 tsp olive oil
3 oz chorizo sausage, thinly sliced (8 WPAs)
3/4 lb Yukon gold potatoes (peel first, if desired), sliced 1/4" thick
2 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 c low-sodium chicken broth
1/8 tsp crumbled saffron threads
1/2 tsp kosher salt
1/8 tsp black pepper
1.5 to 2 lbs cod fillets
1/4 c fresh flat-leaf parsley leaves, roughly chopped

Recipe



Recommended: Large ovenproof skillet

Heat oven to 400° F.

Heat 2 tsp of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add leeks, broth, saffron, salt, and pepper. Bring to a boil.

Meanwhile, rinse the cod and pat it dry with paper towels. Season to taste with additional kosher salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.

Yield: Makes 4 servings