Roasted Cod and New Potatoes With Chorizo Vinaigrette

This summery dinner clocks in at just 357 calories per serving.

Ingreadient

• 2 Tbsp. plus 1 tsp. olive oil, divided
• 1 1/2 lb. yellow new potatoes, halved
• kosher salt
• pepper
• 4 6-oz. pieces cod fillet
• 1 oz. fully cooked chorizo, finely chopped
• 1 shallot, finely chopped
• 2 Tbsp. sherry vinegar
• chopped flat-leaf parsley, for serving

Direction

1. Heat oven to 450°F. Coat rimmed baking sheet with 2 tbsp. olive oil. Add potatoes, season with 1/2 tsp. each salt and pepper, place cut sides down, and roast 15 min.
2. Pat cod dry with paper towel and season with 1/4 tsp. each salt and pepper. Reduce oven temperature to 425°F, place cod on sheet pan with potatoes (moving them aside as necessary), and roast until cod is opaque throughout and potatoes are golden brown and tender, 8 to 12 min. more.
3. Meanwhile, heat remaining tsp. oil in small skillet on medium. Add chorizo and cook until crispy, 2 to 3 min. Remove from heat and add shallot and sherry vinegar.
4. Serve chorizo vinaigrette over fish and potatoes and sprinkle with parsley if desired.