Ingredients

• 2 3/4"-thick slices country-style bread, crusts removed
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh oregano leaves
• 1 small shallot, thinly sliced
• 2 ounces smoked Spanish chorizo, halved, thinly sliced
• 2 tablespoons Sherry or red wine vinegar
• 4 6-ounce pieces skinless cod or halibut fillets
• Ingredient info: Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.

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Instructions

1. Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
2. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
4. Serve cod topped with chorizo mixture and toasted breadcrumbs.
5. DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.