Becky Wilkinson

Chorizo, Pollock & Pots

by

1 tin, 5 ingredients, 2 full bellies

Print Recipe
Servings: 2 people
Ingredients Method

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

Method
 

  1. 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 
  2. 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
  3. Serve finished with oregano or parsley