From “Real Simple: Easy, Delicious Meals,” by the editors of Real Simple magazine. Substitute any firm-fleshed fish. Serves 4. Easy to double for leftovers.
Ingredients
2 tablespoons olive oil
4 ounces Spanish chorizo, thinly sliced
1 pound Yukon gold potatoes, sliced 1/4-inch thick
2 leeks, cut into thin half-moons
1/4 teaspoon crumbled saffron threads
1/2 cup water
Kosher salt and black pepper
One cod fillet, about 1 1/2pounds, or other firm-fleshed white fish
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Heat the oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.
Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, water, 3/4 teaspoon salt, and 1/8teaspoon pepper. Bring to a boil.
Season the cod with 1/2 teaspoon salt and 1/8teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.
Transfer the skillet to the oven and bake until the fish is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.
Per Serving: Calories 320. Calories From Fat 28. Fat 12g. Sat Fat 2g. Cholesterol 100mg. Sodium 690mg. Carbohydrate 18g. Fiber 2g. Sugar 2g. Protein 36g.
