Spanish Pollack with Chorizo and sauteed potatoes

Total time 50 mins
20 mins preparation time
30 mins cooking time

This great dish perfectly blends the subtle and delicious flavours of Pollock with the rich blend of spices from spanish Chorizo. It would make a great entertaining dish or serve small portions as tapas

Ingredients

4 portion(s)
450 g
potatoes, peeled
5 tbsp
olive oil
1 
onion, peeled and sliced
1 
green pepper, deseeded and chopped
150 g
chorizo, sliced or cut into small chunks
2 tsp
finely chopped fresh rosemary leaves
2 tsp
fresh thyme leaves
4 
175g pollack fillets
8 
cherry tomatoes, halved
2 tbsp
dry sherry
150 ml
fresh orange juice
1 tsp
honey

Preparation

Step 1

Boil the potatoes until just tender. Drain and chop into 1cm/1/2in chunks.

Step 2

Heat 1 tablespoon olive oil in a large frying pan and cook the onion until softened. Add the green pepper and chorizo and fry for 5 minutes, stirring occasionally. Remove from pan and set aside.

Step 3

Add another tablespoon of olive oil to the pan and fry the potatoes for about 10 minutes until they are golden and crisp, turning them over regularly.

Step 4

Meanwhile, mix the remaining oil with the rosemary and thyme. Line a grill rack with foil, lay the fish skin side up and brush with half the oil and herb mixture. Grill for 3 minutes, turn the fillets over and brush with the remaining herb oil. Grill for a further 3-4 minutes or until cooked.

Step 5

Return chorizo mixture to the pan, add the tomatoes and cook for 3-4 minutes until everything is heated through. Divide between four serving plates and arrange the pollack fillets on top.

Step 6

Wipe out the frying pan, add the sherry and allow to bubble for 15 seconds. Whisk in the orange juice, honey and soy sauce and continue to bubble until the sauce reduces by half. Drizzle over the fish and serve at once.

Tip:

Pollack is as fine-flavoured and versatile as cod and far more sustainable. The thick fillets can be baked, fried, roasted or turned into a fish pie.

Variation:
If you're happy with the heat but not the meat, replace the chorizo with 1 large red chilli, or sprinkle the potatoes with 1 teaspoon paprika in the frying pan.

Recipe-ID: UK81

Recipe as PDF

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Boil the potatoes until just tender. Drain and chop into 1cm/1/2in chunks.

Heat 1 tablespoon olive oil in a large frying pan and cook the onion until softened. Add the green pepper and chorizo and fry for 5 minutes, stirring occasionally. Remove from pan and set aside.

Add another tablespoon of olive oil to the pan and fry the potatoes for about 10 minutes until they are golden and crisp, turning them over regularly.

Meanwhile, mix the remaining oil with the rosemary and thyme. Line a grill rack with foil, lay the fish skin side up and brush with half the oil and herb mixture. Grill for 3 minutes, turn the fillets over and brush with the remaining herb oil. Grill for a further 3-4 minutes or until cooked.

Return chorizo mixture to the pan, add the tomatoes and cook for 3-4 minutes until everything is heated through. Divide between four serving plates and arrange the pollack fillets on top.

Wipe out the frying pan, add the sherry and allow to bubble for 15 seconds. Whisk in the orange juice, honey and soy sauce and continue to bubble until the sauce reduces by half. Drizzle over the fish and serve at once.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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