Saturday, 13 October 2012


Cleverly simple, this recipe can use any meaty white fish; perhaps cod, pollock, or even catfish. You need a meaty fish in order to stand up to the strong chorizo. Since the dish is technically simple, it’s important to get good quality ingredients and execute technique perfectly. As with any seafood dish, freshness of the fish is paramount, there should be absolutely no compromise on this! The vibrancy of the tomatoes and basil is equally as important. This is a marriage that needs no introduction. The chorizo will lend its delicious spicy juices to the dish. When you lift the foil at the end you will be hit with a gorgeous fragrance that compels you to indulge! I guarantee it.
  • Place fish fillet onto a heatproof dish and preheat the oven to around 180/190⁰C.
  • Place 2 or 3 quartered small tomatoes (cherry or plum) onto the fish along with a drizzle of white wine and 30g of sliced chorizo.
  • Season well, sprinkle with basil leaves, and drizzle over around 1tbsp olive oil.
  • Cover the dish with foil to ensure no moisture is lost and bake in the preheated oven for around 14 minutes until the fish is cooked
  • Finish with a little lemon juice over the fish

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