A rustic one-pan dish perfect for a relaxed Easter lunch or a cosy dinner over the long weekend.
At a glance
30 minutes
2
Ingredients
1 tbsp extra virgin olive oil, plus extra to serve
50g Ziggy’s chorizo, peeled and thinly sliced
450g salad or new potatoes, thinly sliced
4 tbsp dry white wine, divided
2 thick, skinless white fish fillets (sustainably caught haddock or similar)
a generous handful of cherry tomatoes, halved
20g bunch fresh parsley, roughly chopped
crusty bread, to serve
Method
Heat a large frying pan with a lid over medium heat. Add the olive oil, then the chorizo. Fry for 2 minutes until it begins to release its oils.
Add the sliced potatoes and season well with salt and pepper. Pour in 3 tablespoons of the wine, cover tightly with a lid, and cook for 10–15 minutes, stirring once or twice, until the potatoes are just tender.
Season the fish fillets with salt and pepper. Add the cherry tomatoes and most of the parsley to the pan, stir gently, then lay the fish on top.
Drizzle over the remaining tablespoon of wine. Cover again and cook for 5 minutes, or until the fish is opaque and flakes easily in the centre.
To serve, scatter with the remaining parsley and finish with a drizzle of extra virgin olive oil. Serve straight from the pan with crusty bread on the side.
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30 minutes
2