INGREDIENTS:

1 1/2 ounces Spanish chorizo, peeled, thinly sliced

1/2 cup coarse dry bread crumbs

Salt and freshly ground pepper

Extra-virgin olive oil

(4) 6-ounce skinless cod or halibut fillets, about 1 1/2 inches thick

DIRECTIONS:

• Preheat oven to 400 degrees Fahrenheit.
• In mini food processor, finely chop chorizo.
• Add bread crumbs and pulse until combined.
• Season with salt and pepper.
• Transfer chorizo crumbs to plate.
• Lightly oil  medium glass or ceramic baking dish.
• Dip one side of each fillet into chorizo crumbs, pressing to help adhere.
•  Arrange in baking dish crumb side up.
•  Pack remaining crumbs on top.
• Roast fish for 12 minutes, or until it is white throughout and flakes with a fork.
• Preheat  broiler and broil  cod fillets 6 inches from heat for 20 to 30 seconds, or until chorizo crust is lightly browned and crisp.
• Serve right away.

BUEN PROVECHO!