Ok, let’s face it if you live in England summer is well and truly over. The weather is most definitely autumnal, brisk winds and plenty of rain too. So if you are longing for the sun or just want a little reminder of your holiday this is for you. This meal has a real Spanish vibe with the chorizo and spices, which marry perfectly with the delicate fish. The beauty of this dish is that it’s so easy to prepare and tastes delicious. To make life a little easier you can get everything ready in the baking tray earlier in the day, cover it with cling film and pop it in the fridge until needed.
Ingredients (Serves 2)
400g Charlotte or new potatoes
1 Red pepper (cut into 2cm squares)
12cm Chorizo ring (cut into 1cm slices)
1/4 tsp Cayenne pepper
1/2 tsp Smoked paprika
A good pinch of salt
A grinding of black pepper
2 tablespoon olive oil
2 Sea Bass fillets (skin on)
1. Pre heat your oven to Fan 200c.
2. Prepare your potatoes by scrubbing them clean and then cutting into halves or thirds depending on their size, you want the potato chunks roughly the same size.
3. Par boil the potatoes for 12 minutes.
4. Put the potatoes, chorizo and peppers in a baking tray sprinkle over the cayenne pepper, smoked paprika and season with a generous amount of salt and black pepper. Toss everything in 1 tablespoon of olive oil so everything is beautifully coated.
5. Place in the oven and cook for 25 minutes.
6. Meanwhile, heat a non stick frying pan with the remaining tablespoon of olive oil.
7. Season the fish fillets with salt and black pepper and pan fry skin side down until the fish is almost cooked through, turn over once then flip back over again.
8. Serve the cooked fish with the potatoes, chorizo and peppers along with a side salad of rocket leaves.
I hope you enjoy this taste of summer.
Until next time.
I have entered this recipe into the Spice Trail Challenge organised by Vanesther at Bangers and Mash. This months challenge is to include paprika in a dish.