1 tin, 5 ingredients, 2 full bellies
Ingredients
- 2 pollock fillets
- 2 handfuls of new potatoes, sliced in half
- 100g chorizo, sliced into half moons
- 2tbsp olive oil
- 1tbsp parsley or oregano to finish
Instructions
- Preheat oven to 180 fan, place oil and potatoes into oven tray, toss to combine and season, place into oven for 30 minutes, stirring halfway through
- Add the chorizo to the pan and the pollock fillets on top, season, return to the oven for 15-20minutes until the fish is cooked through, ‘baste’ using chorizo oil
- Serve finished with oregano or parsley