Keto Spanish Baked Cod with Chorizo and Asparagus

Ingredients

• about 680 g Cod fillets
• about 170 g Chorizo
• about 450 g Asparagus
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/2 tsp Smoked paprika
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 4 wedge Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). While the oven heats, prepare your ingredients: chop the about 170 g of chorizo into small pieces, and snap off the tough ends of the about 450 g of asparagus.
2. 2Place a 25.4 cm oven-safe skillet over medium heat. Add the 2 tbsp of olive oil and let it warm for about 30 seconds. Add the chopped chorizo to the skillet and cook, stirring occasionally, for about 5 minutes, or until it is browned and slightly crispy.
3. 3Add the 2 cloves of minced garlic to the skillet with the chorizo. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
4. 4Arrange the prepared asparagus around the chorizo in the skillet. Place the about 680 g of cod fillets on top of the asparagus and chorizo mixture.
5. 5Sprinkle the cod evenly with the 1/4 tsp of salt, 1/4 tsp of black pepper, and 1/2 tsp of smoked paprika.
6. 6Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the cod is opaque and flakes easily when gently pressed with a fork. The internal temperature of the cod should reach 63°C.
7. 7Remove the skillet from the oven. Serve the Keto Spanish Baked Cod immediately with the 4 lemon wedges on the side for squeezing over the fish.

Related Guides