Photo: Jonny Valiant
DirectionsActive time: 10 minutes
Total time: 20 minutes
In a medium skillet, heat ½ Tbsp. oil over medium-high heat. Add chorizo and 2 Tbsp. water. Cover and cook over medium-low heat until chorizo is tender, about 3 minutes. Uncover, add tomatoes, and cook over medium-high heat, tossing, until tomatoes just start to soften, about 1 minute more. Season with ¼ tsp. each salt and pepper. Cover and set aside.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat until shimmering. Season cod with remaining ½ tsp. salt and ¼ tsp. pepper. Add to skillet and cook until browned on bottom, about 4 minutes. Flip cod and cook over medium heat until just cooked through, about 2 minutes longer.
Warm the chorizo-tomato mixture. Divide cod among 4 plates, top with chorizo-tomato mixture, and serve immediately.
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From the March 2013 issue of O, The Oprah Magazine
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