Chorizo Crumbed Fish Traybake
Ok, so this is not your quick bang it all in traybake and it does take a little longer than most of our recipes so don't plan it for a night when you have lots on. BUT it is a beautiful dish and a lovely way to eat fish.
- 600 grams baby potatoes – halved
- 2 tbsp olive oil
- 1 cup dried breadcrumbs
- 120 grams chorizo
- ½ preserved lemon – skin only
- 25 grams parmesan – grated (you can also use manchego)
- 4 175 gram fish fillets – choose thick (2cm) fillets. We used NZ Hake
- 1 punnet cherry tomatoes
- ¼ cup green olives
- Heat the oven to200°C
- In a roasting tin, toss the new potatoes in the olive oil, season with salt and pepper, then transfer to the oven to roast for 25 minutes.
- Place the preserved lemon and chorizo in a food processor and whizz to a fine crumb.
- Meanwhile, heat a non-stick frying pan, add the chorizo and cook for 4-5 minutes until it has released most of its oil. Add the breadcrumbs, then cook for another 3-4 minutes until crisp. Turn the heat off. Add the parmesan and stir to combine. Set aside.
- .Add the peppers to the potatoes in the roasting tin, toss to coat in the oil, then roast for 10 minutes more.
- Season the fish with salt and pepper, then spoon over the chorizo crumb, pressing down to make a crust on top of each piece.
- Move the veg to make space for the fish. Put the fish and tomatoes in the roasting tin, then return to the oven for another 10-15 minutes or until the fish is cooked through.
- Scatter over the olives and parsley and serve.
Tips and Variations
Vegetarian – Swap the fish out for a tin of chickpeas tossed in 1 tsp of smoked paprika and 1 crushed garlic clove. Deconstruct the crumb (replace with 2 thick slices of sourdough) and remove the chorizo. When you are adding the capsicum to the tray, add the chickpeas, the bread that had been cut into 2 cm pieces, the finely diced preserved lemon and toss to combine.