Heat olive oil in a fry pan, add potato cubes and cook for about 5 minutes. Add onion, chorizo and paprika, cook for a few more minutes until potato is tender. Add the peas and cook a further few minutes until everything is hot through.
Heat a little more olive oil in a pan and fry fish fillets, skin side down, for a couple of minutes. Season with salt and pepper in the pan. Then flip over and cook a couple of minutes until fish is cooked through.
To make herb oil, bash herbs in a mortar and pestle until a paste, mix in lemon juice and olive oil, then season with salt and pepper.
To serve, make a bed of spinach leaves, place potato, peas and chorizo on top, finish with a fish fillet and dress the fish with the herb oil.
Tip
Check out Nadia's cookbook "Nadia's Kitchen"
2 tbsp
olive oil
3
potatoes, medium , cut into small cubes
1
onion, diced
1
small chorizo sausage
2 tbsp
sweet paprika
2 cups
peas
baby spinach, to serve
600 kg
fillets white fish , snapper or terakihi, preferably skin on
2
handfuls fresh herbs, basil, coriander, parsley
1
lemon, juiced
2 tbsp
extra virgin olive oil
season to taste
Per serve
Energy
2109kJ
Total Fat
27g
Saturated Fat
4g
Total Carbohydrate
25g
Dietary Fibre
7g
Sodium
600mg
Method
Heat olive oil in a fry pan, add potato cubes and cook for about 5 minutes. Add onion, chorizo and paprika, cook for a few more minutes until potato is tender. Add the peas and cook a further few minutes until everything is hot through.
Heat a little more olive oil in a pan and fry fish fillets, skin side down, for a couple of minutes. Season with salt and pepper in the pan. Then flip over and cook a couple of minutes until fish is cooked through.
To make herb oil, bash herbs in a mortar and pestle until a paste, mix in lemon juice and olive oil, then season with salt and pepper.
To serve, make a bed of spinach leaves, place potato, peas and chorizo on top, finish with a fish fillet and dress the fish with the herb oil.
Tip
Check out Nadia's cookbook "Nadia's Kitchen"
Method
Heat olive oil in a fry pan, add potato cubes and cook for about 5 minutes. Add onion, chorizo and paprika, cook for a few more minutes until potato is tender. Add the peas and cook a further few minutes until everything is hot through.
Heat a little more olive oil in a pan and fry fish fillets, skin side down, for a couple of minutes. Season with salt and pepper in the pan. Then flip over and cook a couple of minutes until fish is cooked through.
To make herb oil, bash herbs in a mortar and pestle until a paste, mix in lemon juice and olive oil, then season with salt and pepper.
To serve, make a bed of spinach leaves, place potato, peas and chorizo on top, finish with a fish fillet and dress the fish with the herb oil.
