Roasted Cod Spiked with Chorizo Tomatoes and Mushrooms

Ingredients

• 4 small portobello or large button mushrooms (2 inches diameter), stemmed
• 6 tablespoons extra-virgin olive oil, plus more for greasing parchment
• 2 whole (3-pound) cod fillets
• Fine sea salt, to taste
• Freshly ground white pepper, to taste
• 1 teaspoon chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 3 ounces dry, spicy chorizo sausage, quartered lengthwise, then cut across into very thin slices
• 4 plum tomatoes, quartered lengthwise, then cut across into 1/8-inch wide slices
• 3 cloves garlic, peeled and thinly sliced
• Cayenne, to taste
• 2 tablespoons chopped fresh Italian parsley
• 3 scallions, trimmed and very thinly sliced
• 2 lemons, 1 thinly sliced and 1 halved

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