Preheat oven to 400 degrees. Cut the potatoes into 1/2-inch pieces. Finely chop the oregano leaves. On a baking sheet, toss the potatoes with the oregano, 1 tablespoon olive oil, and a pinch of salt and pepper. Place the baking sheet in the oven and roast for about 15-20 minutes, until golden brown.

Meanwhile, zest and halve the lemon. Remove and discard the ribs and stems from the kale, then roughly chop the leaves. Finely chop the parsley. Halve the chorizo lengthwise, then thinly slice into 1/4-inch half moons. Mince or grate the garlic.

Season the cod on all sides with salt and pepper, then coat the fillets with 1 tablespoon olive oil. Set on the baking sheet in the oven to roast for about 10 minutes, until flaky and opaque.

Meanwhile, heat a large pan over medium heat. Add the chorizo and cook, tossing, 3-4 minutes until slightly crispy. Stir in the panko, chopped parsley, half the garlic, and a pinch of lemon zest and cook for 30 seconds, until fragrant. Set aside and wipe the pan clean.

Heat 1/2 tablespoon olive oil in the same pan over medium heat. Add the kale and cook, tossing, 4-5 minutes, adding a splash of water if necessary. Add the remaining garlic and cook for another 30 seconds, tossing, until fragrant. Season with salt and pepper.

Serve the cod fillets on a bed of kale, surrounded by roasted potatoes. Sprinkle with the chorizo and panko mixture and top with a squeeze of lemon. Enjoy!