The Dinner Planner

Chorizo Crumbed Fish Traybake

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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.
Servings 4

Ingredients
 

  • 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)
  • capsicum
  • 4 175 gram fish fillets – choose thick (2cm) fillets. We used NZ Hake
  • 1 punnet cherry tomatoes
  • ¼ cup green olives

Instructions
 

  • 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. 

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