Serve with dressed salad.

Ingredients

For the Fish:

  • 2 x 200g fillets of fish
  • 100g garden peas, frozen
  • 100g cauliflower florets
  • 75g chorizo, chopped into cubes
  • 25g butter
  • ½ lemon
  • Drizzle of oil
  • Salt and pepper

For the Spiced Tomato Sauce:

  • 1 tblsp vegetable oil
  • 1 tblsp madras curry powder
  • ½ tblsp tomato purée
  • 1 small red onion, chopped
  • 1 small white onion, chopped
  • 4 ripe tomatoes, chopped
  • 1 tblsp chopped chives
  • ½ tsp coriander
  • Salt and pepper to season
  • 100ml water

Method

Ingredients

  •  

Method

  • To make the sauce, heat the oil in a pot on a medium flame or heat setting. Add your curry powder to cook out the spices for 1 minute then add the purée and stir for 2 minutes.
  • Next, add in your onions and tomatoes and 100ml of water. Reduce the heat to low and cover and cook for a further 20 minutes.
  • Once cooked, place in the blender until a sauce is formed then pass through a sieve, stir in your chives and coriander and heat when needed.
  • Pat your fish dry and set aside.
  • Place your non-stick frying pan on high heat. Once hot, add the oil.
  • Place the fish down on the pan (skin side if using cod or hake), moving the pan gently so it doesn't stick.
  • Reduce heat after 2 minutes to medium and cook for a further 4 minutes.
  • Add your cauliflower then add your butter.
  • Pan cook for 5 minutes or until the flesh is cooked.
  • While this is happening, place your frozen peas in a bowl and pour over boiling water to defrost and drain off water.
  • Then add the chorizo and peas with a squeeze of lemon cook for a further 2 minutes and serve.
  • Remove from the pan once cooked onto draining paper.
  • With a spoon, drizzle the sauce on plate, place fish on the centre of the plate and spoon vegetables neatly on to the plate.
  • Serve with dressed salad.