Pan-Roasted Cod with Chorizo Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Cod is a hearty fish that carries the big flavor of the chorizo and the acidity of the vinaigrette well. Because it’s a meaty fish, it can be roasted with great results. First the fillets are seared in hot oil, then they are turned and finished in the oven while you prepare any other dishes you’re serving.


  • 4 skinless cod fillets, about 6 ounces/170 grams each
  • Canola oil
  • Fine sea salt
  • Chorizo Vinaigrette


Preheat the oven to 350°F/180°C/gas 4.

Rub the cod fillets with oil and sprinkle with salt.

Put an ovenproof, nonstick pan over high heat. When it’s hot, add enough oil to cover the bottom of the pan to a depth of