Name: Roasted haddock with chorizo crust, asparagus and peppers
Total time: 30 min
Yield: Serves 2
Ingredients: 75g cooking chorizo; 2 slices stale white bread; 1 clove garlic, crushed; olive oil; 2 chunky pieces skinless haddock, cod or hake; 250g asparagus, trimmed; 1 red pepper, cut into bite-sized pieces; 1 tbsp sherry vinegar; crusty bread, to serve; salad, to serve

Roasted haddock with chorizo crust, asparagus and peppers

75g cooking chorizo
2 slices stale white bread
1 clove garlic
crushed
olive oil
2 chunky pieces skinless haddock, cod or hake
250g asparagus
trimmed
1 red pepper
cut into bite-sized pieces
1 tbsp sherry vinegar
crusty bread
to serve
salad
to serve

Method

step 1
Put the chorizo, bread, garlic and some seasoning into a food processor and whizz until it forms a paste (drizzle some olive 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 big enough to cover both of the fish fillets. Remove the top layer of paper and cut the paste in half.
step 2
Heat the grill to high. Season the haddock, put onto a baking tray, then use a spatula to lay the chorizo paste on top. Scatter the asparagus and red pepper around the fish, drizzle with olive oil and put the tray on the middle shelf of the oven. Grill for 15 minutes until the veg and fish are cooked. Move the haddock to the top shelf for the final minute if it needs to crisp up. Drizzle the sherry vinegar over everything.
step 3
Serve with a big salad and crusty bread to mop up the juices from the tray.