Nadia’s fish on potato, peas and chorizo

Nadia's shares her tasty take on fish and chips

Visual of fish with potato, peas and chorizo
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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
  • potatoes, medium , cut into small cubes
  • onion, diced
  • 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
  • handfuls fresh herbs, basil, coriander, parsley
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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"