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1
Preheat oven to 550 degrees.
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2
Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices.
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3
Set aside.
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4
Line 2 large baking sheets with parchment paper and grease the paper with olive oil.
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5
Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit.
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6
Season the cod with salt and pepper and sprinkle with the rosemary and thyme.
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7
Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered.
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8
Scatter the garlic over the fish, then sprinkle it generously with cayenne.
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9
Sprinkle the parsley and scallions over the fillets and season with salt.
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10
Place the lemon slices down the center of each fillet and drizzle olive oil over all.
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11
(The recipe can be made to this point up to 2 hours ahead: refrigerate).
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12
Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time.
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13
Halfway through the cooking, switch the positions of the baking sheets in the oven.
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14
To check for doneness, insert a skewer into the center of the fish for 5 seconds.
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15
The fish is done when the skewer goes in easily and then feels hot when touched to your lip.
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16
Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet.
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17
Slide the cod, with the parchment, onto 2 large serving platters.
