Pollock and Chorizo One Pot Wonder
- 1 tbsp olive oil
- 50g sliced chorizo
- 500g sliced Charlotte potatoes
- 4 tbsp dry Sherry
- 2 pollock fillets, skin removed
- Handful of cherry tomatoes, halved
- 20g chopped parsley
- Fry the chorizo in the oil for 2 mins, then tip in the potatoes and season well. Splash in 3 tbsp of Sherry, cover the pan with the lid, then cook for 12 mins or until the potatoes are tender.
- Season the pollock fillets, stir the potatoes and toss in the cherry tomatoes and most of the parsley. Lay the fish on top, splash over the remaining Sherry, then cover with the lid and cook for 5 mins or until the fish is cooked through. Scatter with more parsley, drizzle with olive oil and serve with crusty bread. Perfect!
20 mins
2 serving