This is a little twist on the Baked Mahi Mahi recipe. I had some cooked chorizo, and decided on a Spanish flair with baked whitefish. Chorizo Caper Baked Fish quite delicious! For a little paella flavor, use cooked paella rice (short grain) or cooked arborio rice instead of breadcrumbs. 
Chorizo Caper Cilantro Baked Fish
Ingredients
- 1 lb cod fillets, or other whitefish
- 1-2 TBSP fresh lemon juice
- 1-2 TBSP extra virgin olive oil
- 1/4 cup cooked, crumbled chorizo
- 1/4 cup onion, chopped
- 1 clove garlic, pressed
- 1/2 cup fresh breadcrumbs or Panko
- 2 TBSP chopped cilantro, parsley, or cilantro pesto
- 1 TBSP capers
- 1/4 cup diced tomatoes (if you use canned, drain them)
- Salt and pepper
- Extra virgin olive oil for drizzling
Instructions
- Heat oven to 400°.
- Pat dry the cod fillets, and lay in greased baking pan.
- Sprinkle fillets with fresh lemon juice (and salt & pepper)
- Heat oil in a skillet over medium heat.
- Add chorizo and onion.
- When the onion starts to soften, add garlic.
- When onion is translucent, remove from heat and add breadcrumbs, cilantro, capers, tomatoes, and salt and pepper. Toss to combine.
- Top fish with mixture and drizzle all with extra virgin olive oil.
- Bake about 15 minutes until fish is cooked.