Pan Roasted Cod with Chorizo Vinaigrette

15 minutes

Pan Roasted Cod
Skinless Cod - 4 6 oz fillets
Canola Oil -
Salt -

Chorizo Vinaigrette
Canola Oil - 1/4 cup
Finely Chopped Red Onion - 1/4 cup
Finely Chopped Red Bell Pepper - 1/4 cup
Finely Chopped Jalapeno Chile - 1/4 cup
Chopped Spanish Chorizo - 1/4 cup
Kosher Salt -
Sherry Vinegar - 3 Tbsp

Instructions

Make the Vinaigrette
Heat the oil in a small saucepan or saute pan over medium-high heat. Add the onion, bell pepper, chile, chorizo, and a big pinch of salt. Saute until tender. Remove from heat and allow to cool slightly. Stir in the vinegar.

Cook The Cod
Preheat oven to 350 with cast iron skillet inside. Season the cod fillets with salt. When oven is pre-heated, remove pan and place over high heat and add oil to coat the pan. Sear the cod on 1 side for about 2 minutes. Turn the fillets and put in the oven. Cook for about 4 to 5 minutes until the center is warm.