white bread 2 slices
garlic 1 clove, crushed
skinless hake, cod or haddock (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
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.
2. Heat the grill to high. Season the hake, 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 hake to the top shelf for the final minute if it needs to crisp up. Drizzle the sherry vinegar over everything.
3. Serve with a big salad and crusty bread to mop up the juices from the tray.