Paprika baked fish with chorizo, lemon and thyme
Chef:
Lorraine Pascale
This dish from Lorraine Pascale is quick and easy to make and utterly delicious.
175g chorizo, cut into chunks
Handful of chopped fresh thyme
4 white fish fillets, such as haddock, cod or pollack (preferably sustainably caught), skinned
Salt and freshly ground black pepper
2 pinches of paprika, or to taste
Grated zest of 1 lemon
1 tbsp olive oil
10–12 cherry tomatoes
5–10 cloves of garlic, peeled
Preheat the oven to 200°C (400°F), Gas mark 6. Put the chorizo and thyme in a frying pan and cook over a high heat for about 5 minutes and then set aside.
Put the fish in a roasting tin, season with salt, pepper and paprika and sprinkle over some of the lemon zest. Drizzle over the olive oil and sprinkle the tomatoes and the garlic around. Tip two-thirds of the chorizo mix over the fish and bake in the oven for 8-10 minutes.
Remove the fish from the oven and sprinkle over the rest of the chorizo and the lemon zest. Return to the oven and cook for a further 5 minutes, or until the fish is opaque and shiny inside. Serve immediately with crunchy sauteed potatoes or oven-baked chips and a crunchy green salad.
Serves
4
Main ingredients
Fish, Pork
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Quick Meals
Special Info
Nut free, Egg free, Dairy free
Level of Difficulty
Easy
