|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|
|Everyday Favourites chopped tomatoes||500g|
- 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.