Ingredients
- La Pedriza pure olive oil P.e.t 50ml
- Young's MSC hake fillets 110-130g 10
- Il Pesatore mini chorizo barbecue 500g
- Everyday Favourites red kidney beans 200g
- Mid salad potato - 28-35mm 500g
- Garlic puree 1tsp
- Everyday Favourites chopped tomatoes 500g
Method
- Pre-heat oven to 180°C.
- Drizzle a little oil on each fillet and roast until cooked, ensuring the fillets do not go dry.
- Heat the rest of the oil in a thick bottomed pan and add the chorizo, heat through and add the beans and potatoes and cook for approximately 3-5 minutes.
- Add the tomatoes and cook through.
- Place the tomato mixture in the bottom of the service dish , serve with the hake on top.
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