Roasted Haddock with Chorizo Crust, Asparagus and Peppers

Womenscorner Desk
October 17, 2020

Ingredients :

- cooking chorizo 75g

- stale white bread 2 slices

- garlic 1 clove, crushed

- olive oil

- skinless haddock, cod or hake 2 chunky pieces

- asparagus 250g, trimmed

- red pepper 1, cut into bite-sized pieces

- sherry vinegar 1 tbsp

- crusty bread to serve

- salad to serve

Method : Put the chorizo, bread, garlic and a few seasoning into a kitchen appliance and whizz until it forms a paste (drizzle some vegetable oil into the mixture if it doesn’t come together). Sandwich the paste between two pieces of baking paper and gently press out until it’s large enough to hide both of the fish fillets. Remove the highest layer of paper and cut the paste in half. Heat the grill to high. Season the haddock, put onto a baking tray, then use a spatula to get the chorizo paste on top. Scatter the asparagus and red pepper round the fish, drizzle with vegetable oil and put the tray on the center shelf of the oven. Grill for quarter-hour until the veg and fish are cooked. Move the haddock to the highest shelf for the ultimate minute if it must crisp up. Drizzle the sherry vinegar over everything. Serve with an enormous salad and crusty bread to mop up the juices from the tray.