Roast Cod Med Chorizokrisp

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1. 1
   Place a rack in middle of oven; preheat to 425°. Using a vegetable peeler, remove zest from 1 large lemon in wide strips, leaving as much white pith behind as possible. Cut lemon in half and squeeze 2 Tbsp. juice from a half into a small bowl; set aside. Cut remaining lemon half into wedges and set aside for serving.
2. 2
   Process lemon zest, 4 oz. smoked Spanish chorizo, coarsely chopped, 2 oz. Parmesan, rind removed, coarsely chopped, 1 tsp. fennel seeds, 4 garlic cloves, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in food processor until chorizo and Parmesan are finely chopped (chorizo pieces should be no bigger than a lentil). Add ½ cup panko, ½ cup (packed) parsley leaves with tender stems, and 1 Tbsp. extra-virgin olive oil; pulse until parsley is coarsely chopped.
3. 3
   Toss 1½ lb. baby potatoes, halved if large, a generous amount of freshly ground pepper, remaining 2 Tbsp. extra-virgin olive oil, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt on a large rimmed baking sheet to coat. Push to edges.
4. 4
   Pat one 2-lb. skinless cod, halibut, or haddock fillet dry; place in center of baking sheet. Using an offset spatula or butter knife, spread a thin layer of mayonnaise (about 2 tsp.) over fish. Scatter breadcrumb mixture on top, patting gently to adhere (cover top entirely, but don’t worry about sides). Roast until breadcrumbs are golden brown and potatoes are fork-tender, 18–20 minutes. Let rest 5 minutes.
5. 5
   Stir a large pinch of salt, reserved 2 Tbsp. lemon juice, remaining 1 garlic clove, finely chopped, and ⅓ cup mayonnaise in a small bowl to combine. Season sauce with more salt if needed.
6. 6
   Top fish with parsley. Serve with sauce and lemon wedges for squeezing over.