Cod with Potatoes, Peppers and Chorizo

7 oz. cod, skinon
Italian fry peppers (cubanelle) seeded cut in 1” strips
Chorizo Spanish imported sliced thin
Potatoes peeled, sliced
Parsley
Olive oil extra virgin
Salt & pepper

Procedure:

• Fry peppers and potatoes in a pan or griddle w/ olive oil, s&p
• Cover and cook till soft and browned, turning now & then about 15-20 min.
• Finish w/ parsley
• Season cod w/ s&p & olive oil, sear in pan or griddle till browned, turn and cook through
• Place slices of chorizo on griddle or pan, they will brown quickly.
• Place peppers, potatoes, parsley, chorizo in middle of plate, top w/ cod, drizzle xtra virgin olive oil

Recipe By Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.

Tags: cod Hyatt Regency Chesapeake Bay Resort Seafood Tony Breeze