Low Carb Spanish Style Cod
How to Make It
Step 1
Heat the olive oil in a skillet over a medium/high heat. Roughly dice the chorizo. Add the chorizo to the skillet and cook until lightly golden all over and releasing its oils. Remove from the skillet with a slotted spoon and set to one side.
Step 2
Thinly slice the garlic and finely dice the onion. Add the onion and garlic to the skillet used to cook the chorizo. Sweat gently for a few minutes over a low heat until tender and fragrant.
Step 3
Slice the cod fillets in half. Add the cod to the skillet with the onion and garlic. Leave the fish pieces untouched and cook over a medium heat for 2 minutes. Gently flip the cod fillets and cook for a minute on the second side.
Step 4
Return the chorizo to the skillet. Add the lemon zest, rosemary, and smoked paprika. Pour over the tomato sauce. Gently stir the sauce and turn the fish fillets over again. Bring to a simmer and cook for 3-4 minutes or until the fish is flaky, opaque and completely cooked through, and the sauce is reduced. Serve hot.
Ingredients
- Cod, Pacific, cooked from fresh – 2 fillet – each 4 ounce raw
- Fresh Food Spanish Chorizo – 2 oz
- Extra virgin olive oil – 1 tablespoon
- Garlic – 1 clove
- Red onion – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Gourmet Collection Smoked Paprika – 1 tsp
- Rosemary, dried – 1 teaspoon
- Tomato sauce – 1 cup