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Lingcod with Chorizo Potato Hash

  • All White Fish
  • One-pot
  • Active Time:10 min
  • Total Time: 55 min
  • Servings:2
  • Difficulty:Easy
Photo by Ali Banks

This hash offers a delicious way to take a different approach to the soft flake and mild flavor of lingcod. The spice and fat from the chorizo proves a perfect pairing.


  • 2 (8 ounce) lingcod fillets Available in Our Seafood Subscription Box

  • 3 tablespoons extra-virgin olive oil

  • 8 ounces fresh Mexican chorizo, casings removed

  • 1 large onion, finely chopped

  • 1 pound Yukon Gold potatoes, cut in ½ inch dice

  • 8 ounces sweet potatoes, peeled and cut in ½ inch dice

  • Salt and pepper, to taste


Preheat and oven to 375°F.

In a medium cast iron skillet heated over medium-high heat, add olive oil. Add chorizo to the pan using the back of a spoon to crumble as it cooks. Cook until well-browned and use a slotted spoon to set aside, leaving drippings in the pan.

Saute onion for 3-4 minutes until softened, translucent and just beginning to pick up color. Fold potato cubes and reserved chorizo crumbles in onion and oil mixture until well-coated.

Place in oven and bake for 25-30 minutes, tossing intermittently, until potatoes are fork tender and beginning to brown.

Season lingcod fillets with salt and pepper and place on top of the hash and return to oven for 8-10 minutes until fish just begins to flake. Serve immediately.

*Leftover potatoes and chorizo work incredibly well with eggs for breakfast.


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