FISH WITH CHORIZO AND PATATAS BRAVAS

FISH WITH CHORIZO AND PATATAS BRAVAS

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 27, 2017.
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Fresh, delicious fish.

Ingredients

PATATAS BRAVAS

  • 150g potatoes, scrubbed and diced 2cm
  • ½ teaspoon bravas spice mix
  • 50g chorizo sausage, thinly sliced
  • ½ red onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon red capsicum pesto
  • ½ tablespoon tomato sauce
  • 1/3 bag baby spinach leaves, roughly chopped
  • ½ tomato, diced 1cm
  • 1 spring onion, thinly sliced

FISH

  • 100g fish fillet
  • ½ tablespoon flour

TO SERVE

  • Remaining red capsicum pesto

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes with bravas spice mix and a drizzle of olive oil on prepared tray. Season with salt and pepper. Bake for about 20 minutes, until potatoes are tender and golden. Turn once during cooking.
  3. Pat fish dry with paper towels, removing any remaining scales or bones. Cut any larger fillets in half and season with salt and lightly dust with flour, shaking off any excess.
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chorizo, onion and garlic for 2-3 minutes, turning chorizo often, until crispy. Remove from pan and set aside. Leave oil in pan from chorizo (you will use this to cook your fish).
  5. Add fish to pan and cook for 1–2 minutes each side (depending on thickness), until golden and cooked through.
  6. While fish is cooking, combine mayonnaise, pesto and tomato sauce in a medium bowl. Toss with cooked potatoes, chorizo, baby spinach, tomato and spring onion. Season to taste with salt and pepper.
  7. divide patatas bravas between plates, top with fish and serve any remaining red capsicum pesto on the side

Nutritional Information

Energy 2453 kj
586 kcal
Protein 36.1g
Carbohydrate 45.1g
Fat 27.9g