
Cod with Chorizo and Breadcrumbs
['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.']

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.
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.
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.
Serve cod topped with chorizo mixture and toasted breadcrumbs.
DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.
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