This is one of those brilliant low preparation, quick fish dishes that everyone needs in their repertoire. I’ve made this a few times and it’s perfect every time, you can easily double or half this, and I’ve made 8 servings in the gorgeous stir fry skillet. Yum.
You can also make it with haddock if that’s what you can get.
1tbsp olive oil
50g chorizo, skin removed and sliced.
450g new potatoes , sliced.
4tbsp dry sherry (or use white wine)
2 skinless thick fillets of white fish (I used cod)
Good handful cherry tomatoes, halved, around 50g
20g bunch parsley, chopped
crusty bread, to serve
1. Heat the oil in a large frying pan with lid. Add the chorizo for around 2 minutes, until the oils are being released.
2. Then add the potatoes into the pan, with 3tbsp of the sherry. Put the lid on, and leave to cook for 10-15 minutes, giving them a good stir around half time. The potatoes should be just tender.
3. Season the fish with salt and pepper. Stir the potatoes again, add the cherry tomatoes and half of the chopped parsley. Lay the fish fillets on the top and drizzle over the remaining sherry.
4. Put the lid back on and return to the hob for 5 minutes or until the fish has cooked through. It should be no longer be translucent and should flake when poked gently. Scatter over the remaining parsley
Serve immediately with chunks of crusty bread and butter.
The original recipe for this can be found in the May 2009 BBC Good Food magazine.